Wabali and Obele Greener Journal of Agricultural Sciences Vol. 3 (6), pp. 445-447, June 2013. ISSN: 2276-7770 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 Abstract: 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. Return to Content View Reprint (PDF) (324KB)
