Wabali and Obele
Greener Journal of Agricultural Sciences Vol. 3 (6), pp. 445-447, June 2013.
ISSN: 2276-7770 © 2011 Greener Journals
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
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.