The reduction of weight (WL %), loss of water (WR %) and solute (sugar) gain (SG %) were observed in osmotic dehydration of mango slices. The phenomena of mass transfer were affected by temperature and process time. Temperature and process time were different from the range of 40 to 120 minutes and 30 to 50°C respectively (Gabriela et al., 2004). Osmotic dehydration process was done to increase the final quality of product. This pretreatment was done on banana and tomato rings, which helped to study of kinetics of osmotic dehydration, color properties and organoleptic evaluations. The results showed that much reduction of weight when 100% sucrose used as osmotic agent in banana. The tomato showed the highest values when 30% NaCl and sucrose: salt (1:1.5) were used. The osmotic dehydration of tomato showed the lower chroma (C*) and redness values (a*) during osmotic dehydration (Ali et al., 2010