Wabali And Obele


Wabali and Obele

Journal of  Agricultural Sciences

Vol. 3 (6), pp.
445-447, June 2013.

 ISSN: 2276-7770 



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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