Wabali  C. Victor, Zitte  Leelee Famii, 
    Effects of Graded Concentrations of Brine Solution on Refrigerated Oyster Mushroom (<I>Pleurotus ostreatus</I>) Quality,
    Journal of Food Technology,
    Volume 12,Issue 2,
    2014,
    Pages 58-61,
    ISSN 1684-8462,
    jftech.2014.58.61,
    (https://makhillpublications.co/view-article.php?doi=jftech.2014.58.61)
    Abstract: The preservative effect of brine solution on refrigerated mushroom quality parameters of colour, texture and smell were examined. Various concentrations of brine solution, viz; 5, 10, 15, 20, 25, 30 and 35% were used. The experiment was laid out in a Complete Randomized Design (CRD) and each treatment replicated 4 times including control. Evaluation of quality parameters was carried out through sensory evaluation by panelists using a hedonic scale ranking and statistical differences were analyzed using Analysis of Variance (ANOVA). Results indicate a minimal loss in colour within a 14 days period when a concentration of 15-35% brine solution is applied. Also, quality parameters of texture and smell remained acceptable when compared against the freshly harvested mushroom.
    Keywords: Post harvest preservation;mushrooms;brine solution;quality parameters;evaluation