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. 2023 Jun 14;9(6):e17300. doi: 10.1016/j.heliyon.2023.e17300

Fig. 10.

Fig. 10

Impact of temperature, concentration of osmotic solution and immersion duration on tenderness of dried samples (NT: non-treated dried watermelon rind, (a: temperature 40 °C, b: temperature 60 °C, 1: Sugar concentration 50 and 2: Sugar concentration 70, immersion times of 1 and 5 h).