## 1 Introduction  
Osmotic dehydration (OD) is a well-established food processing technique involving the immersion of food items in a hypertonic solution. Key process parameters include treatment temperature, duration, solid/liquid ratio, and the properties of the osmotic solution, such as water activity and formulation [1; 2]. The selection of appropriate conditions depends on achieving effective dehydration within a reasonably short time while preserving the quality characteristics of the food product. In addition, the combination of mild OD conditions and the selective enrichment of the osmosed tissue with solutes of the osmotic solution (humectants, including carbohydrates, salts and other small molecular weight compounds, novel added-value ingredients, such as food ingredients with functional properties, e.g., trehalose, fructose-oligosaccharides, galacto-oligosaccharides, and food industry by-products e.g., strained yoghurt whey, sugar beet molasses) can produce a modified food commodity with the desired quality attributes [3]. Tomatoes, a globally significant agricultural commodity, are prized for their high nutritional value and appealing sensory attributes, and are commonly consumed fresh or in processed forms like dried tomatoes. The appeal of tomatoes hinges largely on their unique texture and palatability, qualities susceptible to damage during processing [4]. The challenge lies in the waxy cuticle on the tomato peel, which acts as a substantial barrier to water transfer, impeding moisture removal during OD. Since tomatoes are often utilized in their cut form in ready-to-eat products, OD is preferably performed on cut vegetables. Nevertheless, moisture transfer rates can be limited, resulting in prolonged dehydration times [5; 6]. To address this, suitable pre-treatments that enhance water transfer can be employed to improve the outcomes of the OD process. Pulsed Electric Fields (PEF) has emerged as a significant pre-treatment method for traditional dehydration processes [7; 8]. Its mechanism of action involves electroporation, wherein an external electric field induces the formation of pores on cell membranes and cell walls. This phenomenon increases cell permeability, facilitating the movement of intracellular material, primarily water, to the extracellular matrix [9]. While this acceleration of water loss significantly expedites dehydration, it can also lead to a loss of cell turgor pressure, resulting in tissue softening. Consequently, one common side effect of PEF treatment is the textural deterioration of plant tissues [10]. In the case of tomatoes, this can include peel detachment, which, while beneficial in some applications, is highly undesirable in the present application [11; 12]. Therefore, selecting appropriate PEF treatment conditions that balance effective water removal with minimal textural alteration is essential. The degree of plant cell disruption caused by PEF treatment is often assessed based on physicochemical parameters influenced by the treatment, with plant tissue firmness serving as a reliable indicator of the percentage of cells that have undergone electroporation. As an initial step, we sought to determine the range of PEF treatment conditions that effectively soften tomato tissue and establish the maximum specific energy input that plant tissue can tolerate. High Hydrostatic Pressure (HP), ranging from 100 to 600 MPa, is another technology that significantly disrupts plant cells, leading to the loss of intracellular water during subsequent processing [1; 13; 14]. HP treatment also affects the activity of endogenous pectic enzymes, particularly Pectin Methyl-esterase (PME). In natural conditions, these enzymes work in tandem to hydrolyze pectic polysaccharides, leading to tissue softening. When cells are disrupted, this process is accelerated. For tomatoes, it has been shown that treatment pressures exceeding 500 MPa inactivate PG while leaving PME activity relatively unaffected.