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. 2020 Sep;58(3):249–259. doi: 10.17113/ftb.58.03.20.6471

Fig. 3.

Fig. 3

Effect of different osmotic treatments (OD for 30 and 45 min, UOD at 25 and 35 kHz for 30 and 45 min), and the application of pectin, pectin with citric acid (CA), and pectin with ascorbic acid (AA) coatings on maximum force (Fmax) of hot air-dried apricots. Data are mean of triplicate measurements. Error bars indicate S.D. values. Different letters represent significant (p<0.05) differences between mean values. OD=osmotic dehydration, UOD=ultrasound-assisted osmotic dehydration