Greener Journal of Agricultural Sciences

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Wabali and Obele

Greener Journal of  Agricultural Sciences Vol. 3 (6), pp. 445-447, June 2013.

 ISSN: 2276-7770 © 2011 Greener Journals

Research Paper

Manuscript Number: 030613518


The Effect of Brine Solution on Mushroom (Pleurotus Ostreatus) Preserved at Room Temperature (26-300C)


*Wabali C. Victor and Simeon Obele


Department of Crop/Soil Science, Faculty of Agriculture, University of Port Harcourt.

P.M.B 5323, Choba, Port – Harcourt, Nigeria.


*Corresponding Author’s Email:Victorwabali @ yahoo. com


The Preservative effect of brined solution on mushroom at tropical room temperature of 26-300c was examined. The effect of various concentrations of brine solutions on color, texture, and smell as well as shelf duration were examined. The experiment was laid out in a Complete Randomized Design (CRD) and each treatment replicated 4 times including control. Sensory qualities of blanched and packed mushroom were examined by panelists using a hedonic scale ranking, differences were analyzed using Analysis of Variance (ANOVA).
 Result indicates that at brine concentration of 35% quality parameter of color, texture and smell remained intact for duration of six (6) days.
Keyword: Mushroom, Preservation and Brine Solution.

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