“…It is a vegetable which is hard to store on account of fast and numerous changes in texture and chemical composition, which influence nutritive value as well as sensory properties (Bellocq, 2012). To this end, shelf life extension of vegetables and fruits can be obtained by osmotic dehydration (OD) as a first stage of a modified atmosphere refrigeration or of freezing (dehydrofreezing; Ramallo & Mascheroni, 2010; Bellocq, 2012; Dermesonlouoglou et al ., 2016) or combined with air, vacuum or microwave drying (Stępień et al ., 2016; Rodriguez et al ., 2015, 2017; Deng et al ., 2017). Moreover, their organoleptic and/or nutritional characteristics may be improved by the uptake of other components added to the osmotic solution, yielding a market product that is capable of satisfying the consumer demand for processed vegetables and fruits with sensorial characteristics similar to those of the fresh product (Bellocq, 2012; De Escalada Pla et al ., 2020).…”