Due to thermal stress, many active substances such as vitamins are lost, resulting in fruits that are less nutritious. One of the techniques that may be used to preserve some portion of the quality and nutrient value of fruits, while increasing shelf life is osmotic dehydration. Osmotic dehydration (OD) is a useful technique for the preservation of fruits because it results in a reduction in water activity (aw) while promoting a higher quality product than traditional drying allows.