eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2016-09-25 13 3 1607 1610 10.13005/bbra/2306 15833 article Rehana Salim 1 A. H. Rather 1 H. R. Naik 1 Division of Post Harvest Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology Kashmir Shalimar, Srinagar, J and K, India-190025. The aim of this study was to evaluate the impact of pretreatments viz glucose, sucrose, glycerol and drying techniques (sun drying and cabinet drying at 50ᵒC and 60ᵒC) on water activity of dried pear slices. The concentration of all the osmotic agents was regular (60%). The impact of drying techniques and pretreatments were found measurably critical (p≤0.05). The lowest water activity (a_w) was found in cabinet dried pear at 60ᵒC and highest in sun dried pear slices. Samples treated with glycerol reached the lower water activity values than treated with glucose and sucrose. https://www.biotech-asia.org/vol13no3/influence-of-osmotic-pretreatments-and-drying-methods-on-water-activity-of-dried-pear/ osmotic dehydration; water activity; drying