ABSTRACT
Osmotic dehydration is one of the new preservation methods for value addition to fruits. It is preferred over others due to better retention property of vitamin and minerals, color, flavor, and taste. It is less energy intensive than air or vacuum drying process because partial dehydration takes place at low or ambient temperature. The study on osmotic dehydration of mango varieties Alphonso and Totapuri was done. The treatments were Alphonso slices treated with 55 °Brix (T 1) and 70 °Brix (T 2) and Totapuri slices 40 °Brix (T 3), 40 °Brix (Used) (T 4), 45 °Brix (Used)
