## 3 Results and Discussion
### The Influence of US or PEF Pretreatment on the Physical Properties (Color, Texture)  
The color of food stands out as a critical attribute that significantly influences the quality of both raw ingredients and finished products. It is the color that has a significant impact on the consumer's acceptance of the product [58]. For fresh strawberries, the L\({}^{\star}\) parameter was on average 54.6 \(\pm\) 3.4 (Table 2). For material subjected to the osmotic dehydration process alone, it was found that as the dehydration process continued, the L\({}^{\star}\) parameter increased, which resulted in the strawberries having a lighter color. There was no effect of the PEF pretreatment on the color change of the strawberries compared to the  
Figure 3: The water content of strawberries subjected to US and PEF treatments and osmotic dehydration in 50% sucrose solution at 30 \({}^{\circ}\)C; SA: osmotic dehydrated strawberries in 50% sucrose solution; SA_PEF1 and SA_PEF2: pulsed electric field-treated strawberries with the energy of 1 or 2.5 kJ/kg and subjected to osmotic dehydration; SA_US1 and SA_US2: ultrasound-treated strawberries for 30 and 90 s and subjected to osmotic dehydration. The same letters above the columns present homogenous groups at \(\alpha\) = 0.05.  
raw material subjected only to osmotic dehydration. However, strawberries exposed to ultrasound and then dehydrated were characterized by a slight decrease in the L* parameter after the dehydration process, which resulted in a slight darkening. The a* parameter in fresh strawberries was 25.3 \(\pm\) 8.2. Changes in the color parameter a* were characterized by greater diversity compared to the L* parameter. The material  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Sample** & **OD Time [h]** & **L* [-]** & **a* [-]** & **b* [-]** & **\(\Delta\)E [-]** \\ \hline Fresh & - & 54.6 \(\pm\) 3.4 cdef * & 25.3 \(\pm\) 8.2 cde & 23.9 \(\pm\) 8.0 def & - \\ \hline \multirow{3}{*}{SA} & 0.5 & 48.4 \(\pm\) 5.1 abc & 28.4 \(\pm\) 1.9 e & 26.7 \(\pm\) 2.8 f & 9.3 \(\pm\) 4.6 a \\  & 1 & 48.0 \(\pm\) 3.0 ab & 26.6 \(\pm\) 5.2 de & 22.3 \(\pm\) 3.0 cdef & 9.6 \(\pm\) 2.6 a \\  & 2 & 55.8 \(\pm\) 4.7 ef & 15.9 \(\pm\) 6.5 a & 18.6 \(\pm\) 4.0 bcd & 12.5 \(\pm\) 4.7 ab \\ \hline \multirow{3}{*}{SA\_PEF1} & 0.5 & 50.1 \(\pm\) 4.1 abcde & 23.1 \(\pm\) 2.7 bcde & 17.9 \(\pm\) 1.3 bc & 13.9 \(\pm\) 2.5 a \\  & 1 & 54.6 \(\pm\) 3.9 cdef & 20.4 \(\pm\) 5.9 abcd & 15.4 \(\pm\) 3.4 ab & 10.8 \(\pm\) 4.9 a \\  & 2 & 56.6 \(\pm\) 2.7 f & 19.6 \(\pm\) 1.3 abcd & 13.5 \(\pm\) 1.7 ab & 11.6 \(\pm\) 2.0 ab \\ \hline \multirow{3}{*}{SA\_PEF2} & 0.5 & 52.5 \(\pm\) 3.8 bcdef & 17.4 \(\pm\) 3.6 ab & 13.8 \(\pm\) 1.6 ab & 18.0 \(\pm\) 2.2 a \\  & 1 & 53.1 \(\pm\) 2.8 bcdef & 15.3 \(\pm\) 1.6 a & 10.9 \(\pm\) 1.6 a & 20.6 \(\pm\) 1.8 b \\  & 2 & 55.4 \(\pm\) 3.5 def & 18.1 \(\pm\) 4.1 abc & 14.4 \(\pm\) 1.3 ab & 12.0 \(\pm\) 3.2 ab \\ \hline \multirow{3}{*}{SA\_US1} & 0.5 & 48.3 \(\pm\) 7.8 abc & 23.9 \(\pm\) 6.8 bcde & 22.2 \(\pm\) 4.9 cdef & 16.9 \(\pm\) 5.0 ab \\  & 1 & 51.4 \(\pm\) 3.9 bcdef & 22.0 \(\pm\) 5.9 abcde & 21.4 \(\pm\) 3.0 cdef & 13.7 \(\pm\) 2.7 a \\  & 2 & 48.0 \(\pm\) 4.4 ab & 25.1 \(\pm\) 4.2 cde & 22.3 \(\pm\) 3.1 cdef & 14.1 \(\pm\) 3.0 a \\ \hline \multirow{3}{*}{SA\_US2} & 0.5 & 49.2 \(\pm\) 4.3 abcd & 25.6 \(\pm\) 4.1 de & 24.6 \(\pm\) 3.9 ef & 13.3 \(\pm\) 4.6 a \\  & 1 & 44.4 \(\pm\) 1.7 a & 27.8 \(\pm\) 2.7 e & 25.1 \(\pm\) 3.7 ef & 17.0 \(\pm\) 2.3 ab \\ \cline{1-1}  & 2 & 44.8 \(\pm\) 3.0 a & 26.3 \(\pm\) 4.3 subjected to osmotic dehydration alone exhibited diminishing values of the a* parameter as the duration extended, ultimately reaching a notably lower value of 15.9 \(\pm\) 6.5 after 2 h of dehydration. Such a change indicates a reduction in the share of red color, which was related to the leaching of components responsible for the color, e.g., anthocyanins, into the osmotic solution [59].