Table 1
Physicochemical characterization of fresh and pressurized strawberries during osmotic dehydration.
Treatment pressure (MPa) Moisture (g 100 g1) Soluble solids (Brix) pH Acidity (g citric 100 g1) aw
0.1 90.66 0.02a 7.3 0.6a 3.53 0.01a 1.40 0.07a 0.955 0.002a
100 86.24 0.01ab 10.0 0.0b 3.48 0.02a 0.91 0.01b 0.945 0.002b
200 84.11 0.06ab 10.8 0.0c 3.30 0.03bc 1.00 0.01c 0.945 0.002b
300 83.84 0.05ab 11.5 0.0d 3.42 0.04ab 1.10 0.02d 0.944 0.001b
400 82.23 0.05b 12.2 0.3e 3.27 0.05c 1.00 0.03c 0.944 0.001b
500 81.81 0.09b 12.3 0.3e 3.34 0.06bc 1.09 0.05d 0.947 0.003b
Values are mean standard deviation of triplicates. Values followed by the same letter in the same column are not significantly different (P < 0.05).