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The air-drying behavior and quality of plum tomato pieces after pre-treatment with different osmotic solutions was investigated.  Four pre-treatment solutions (comprised of salt, sugar and/or calcium lactate), three sample geometries (halves, quarters and eighths) and two air-drying temperatures (55 and 65°C) were studied.  During osmotic pre-treatment, the moisture loss of the tomato pieces decreased with osmotic pressure.  The proportion of skin to cut surface area was found to be important for osmotic moisture loss.  As the percentage of cut surface area decreased (59.6%, 47.6% and 25.3% for the eighths, quarters and halves, respectively) and the percentage of skin on the sample increased, the percentage osmotic moisture loss also decreased.  At an air-drying temperature of 55°C, the critical moisture content for storage (15%, wet basis) for the pre-treated halves, quarters and eighths was reached after 25-27, 15-18 and 9-12 hours, respectively.  At 65°C, the critical moisture content was reached after 16-19, 9-13 and 6-8 hours, respectively. In both cases, the osmotic pre-treatment reduced the critical drying time.  The reduction in moisture ratio over time was described by an exponential model (R2 values ? 0.92).  The specific drying rate increased with osmotic pre-treatment and was more affected by air-drying temperature than the type of osmotic solution, while the geometry of the samples had no significant effect.  Air-dried samples with osmotic pre-treatment were closer to the color of fresh tomato than samples without pre-treatment.

Effect of Osmotic Pre-Treatment on the Air-Drying Behavior and Quality of Plum Tomato Pieces