# Shaping the Properties of Osmo-Dehydrated Strawberries in Fruit Juice Concentrates
## 3 Results and Discussion
### The Impact of Fruit Concentrates on the Physical Properties
For instance, apples dehydrated in betroot and apple-beetroot juice concentrates were characterized by a higher total color difference than apples subjected to an apple juice concentrate and a sucrose solution [41]. However, choosing different fruit concentrates characterized by intensive color can give an interesting color to the fruit or vegetable \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multicolumn{1}{c}{**Osmotic Agent**} & \multicolumn{1}{c}{**Osmo-Dehydration Time (h)**} & \multicolumn{2}{c}{**Color Parameters**} & \multicolumn{1}{c}{**\(\Delta\)E**} \\ \cline{3-6} \multicolumn{1}{c}{} & \multicolumn{1}{c}{**L*} & \multicolumn{1}{c}{**a*} & \multicolumn{1}{c}{**b*} & \multicolumn{1}{c}{**\(\Delta\)E**} \\ \hline \multirow{6}{*}{Chokeberry Juice} & 0.5 & 19.74 \(\pm\) 3.60 \({}^{\text{a}}\) & 21.05 \(\pm\) 5.83 \({}^{\text{bcd}}\) & 7.30 \(\pm\) 3.08 \({}^{\text{ab}}\) & 20.11 \(\pm\) 2.67 \({}^{\text{de}}\) \\ \cline{2-6}  & 1 & 23.08 \(\pm\) 2.42 \({}^{\text{abc}}\) & 26.79 \(\pm\) 4.02 \({}^{\text{de}}\) & 9.88 \(\pm\) 2.56 \({}^{\text{bc}}\) & 15.43 \(\pm\) 20.40 \({}^{\text{cd}}\) \\ \cline{2-6}  & 2 & 20.94 \(\pm\) 2.60 \({}^{\text{ab}}\) & 14.78 \(\pm\) 5.42 \({}^{\text{ab}}\) & 3.75 \(\pm\) 2.08 \({}^{\text{a}}\) & 23.01 \(\pm\) 3.84 \({}^{\text{e}}\) \\ \cline{2-6}  & 3 & 21.01 \(\pm\) 1.36 \({}^{\text{ab}}\) & 13.30 \(\pm\) 4.68 \({}^{\text{a}}\) & 3.14 \(\pm\) 1.68 \({}^{\text{a}}\) & 23.90 \(\pm\) 2.78 \({}^{\text{e}}\) \\ \hline \multirow{6}{*}{Strawberry Juice} & 0.5 & 35.47 \(\pm\) 4.15 \({}^{\text{efg}}\) & 27.34 \(\pm\) 3.05 \({}^{\text{de}}\) & 23.26 \(\pm\) 3.20 \({}^{\text{f}}\) & 6.76 \(\pm\) 3.81 \({}^{\text{a}}\) \\ \cline{2-6}  & 1 & 37.21 \(\pm\) 2.77 \({}^{\text{fg}}\) & 32.37 \(\pm\) 3.34 \({}^{\text{e}}\) & 25.68 \(\pm\) 3.62 \({}^{\text{f}}\) & 11.08 \(\pm\) 4.84 \({}^{\text{abc}}\) \\ \cline{2-6}  & 2 & 32.27 \(\pm\) 2.33 \({}^{\text{de}}\) & 32.71 \(\pm\) 4.64 \({}^{\text{e}}\) & 20.81 \(\pm\) 4.10 \({}^{\text{ef}}\) & 9.92 \(\pm\) 4.46 \({}^{\text{ab}}\) \\ \cline{2-6}  & 3 & 32.84 \(\pm\) 2.21 \({}^{\text{ef}}\) & 31.91 \(\pm\) 3.93 \({}^{\text{e}}\) & 22.63 \(\pm\) 4.50 \({}^{\text{f}}\) & 9.40 \(\pm\) 4.48 \({}^{\text{ab}}\) \\ \hline \multirow{6}{*}{Cherry Juice} & 0.5 & 25.15 \(\pm\) 2.49 \({}^{\text{bc}}\) & 31.77 \(\pm\) 2.13 \({}^{\text{e}}\) & 16.12 \(\pm\) 2.98 \({}^{\text{de}}\) & 12.63 \(\pm\) 1.99 \({}^{\text{bc}}\) \\ \cline{2-6}  & 1 & 27.38 \(\pm\) 2.40 \({}^{\text{cd}}\) & 32.19 \(\pm\) 3.94 \({}^{\text{e}}\) & 14.94 \(\pm\) 3.40 \({}^{\text{cd}}\) & 12.44 \(\pm\) 1.73 \({}^{\text{bc}}\) \\ \cline{2-6}  & 2 & 27.52 \(\pm\) 1.55 \({}^{\text{cd}}\) & 29.44 \(\pm\) 2.06 \({}^{\text{e}}\) & 11.76 \(\pm\) 1.69 \({}^{\text{bcd}}\) & 11.75 \(\pm\) 0.83 \({}^{\text{abc}}\) \\ \cline{2-6}  & 3 & 23.06 \(\pm\) 3.76 \({}^{\text{ab}}\) & 30.66 \(\pm\) 6.05 \({}^{\text{e}}\) & 12.83 \(\pm\) 4.20 \({}^{\text{cd}}\) & 16.02 \(\pm\) 3.14 \({}^{\text{cd}}\) \\ \hline \hline \end{tabular} Different letters in columns show the statistical difference (\(p<0.05\)).  
\end{table} 
Table 2: _Cont._snack [29]. The relatively low pH (approx. 3.30-3.85) of fruit juice concentrates (Table 1) and the content of various classes of polyphenolic compounds are responsible for the color of juices and, by penetrating them into dehydrated tissue, a new color can be added to the product or its natural color can be enhanced. Some sources allowing to characterize fruits, juices, or their concentrates have been quoted above. The content of colored substances in the juices of strawberries [3,4], chokeberries [7,13,14], and cherry [42] is their concentrated amount present in the fruit. In the study by [PERSON] et al. [42], sour cherry juice with 13.5\({}^{\circ}\) Brix and pH 3.19 contained about 3.3 mg/L of vitamin C and 207.0-3.3 mg/L of anthocyanin compound characterized color parameters L*, a*, and b* at the levels of 1.17, 3.84, and 0.86, respectively.