## 4 Conclusions  
The objective of this study was to evaluate how ultrasound and PEF impact the osmotic dehydration process of strawberries and certain characteristics of the dehydrated material. Application of a PEF as a preliminary treatment to support osmotic dehydration has a significant impact on the mass loss and water loss. Whereas the ultrasound-treated samples used before osmotic dehydration obtained lower mass and water loss in comparison to PEF-treated samples, they still had a higher mass and water loss than the untreated strawberries. Moreover, incorporating ultrasound and PEF into the osmotic dehydration process of food has a beneficial impact on the increase in solid gain. The highest increase in dry matter content was recorded in the material treated with PEF, followed by US and finally the osmotic dehydrated material without pretreatment. This was related to the penetration of an osmotic substance, which was confirmed by the sugar content test. Furthermore, the application of PEF and ultrasound during the osmotic dehydration of strawberries led to a substantial enhancement in the extract content within the raw material.  
The material treated with PEF and osmotic dehydration was characterized by the lowest hardness, while US-treated strawberries have similar or lower hardness in comparison to the samples subjected only to osmotic dehydration. However, the use of a pulsed electric field and ultrasound in the osmotic dehydration process of strawberries resulted in a reduction in the content of bioactive ingredients such as polyphenols, anthocyanins, and vitamin C, which is not a beneficial effect. But still, the levels of bioactive compounds are comparable to the material osmotically dehydrated without the use of pretreatment.  
Conceptualization, M.N. and D.W.-R.; methodology, K.R., K.P. and M.N.; software, K.R. and K.P.; validation, K.R. and K.P.; formal analysis, M.T.; investigation, K.R., K.P., M.T. and M.N.; resources, M.N. and D.W.-R.; data curation, K.P. and K.R.; writing--original draft preparation, K.P., A.M., M.T., K.R. and M.N.; writing--review and editing, M.N. and D.W.-R.; visualization, K.P., K.R., A.M. and M.N.; supervision, M.N. and D.W.-R.; project administration, M.N.; funding acquisition, M.N. All authors have read and agreed to the published version of the manuscript.  
This project received funding from transnational funding bodies, partners of the H2020 ERA-NETs SUFGOOD2 and CORE Organic Cofunds, under the Joint SUSFOOD2/CORE Organic Call 2019 (MILDSUSFRUT), as well as the National Centre for Research and Development (POLAND, decision DWM/SF-CO/31/2021). The research for this publication was carried out with the use of research equipment purchased as part of the \"Food and Nutrition Centre--modernisation of the WULS campus to create a Food and Nutrition Research and Development Centre (CZiZ)\" co-financed by the European Union from the European Regional Development Fund under the Regional Operational Programme of the Mazowieckie Voivodeship for 2014-2020 (project no. RPMA.01.01.00-14-8276/17).  
Not applicable.  
The data presented in this study are available on request from the corresponding author.  
The authors would like to thank [PERSON] for her help.  
The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.