@article{MAKHILLJFT20141228333,
    title = {Effects of Graded Concentrations of Brine Solution on Refrigerated Oyster Mushroom (<I>Pleurotus ostreatus</I>) Quality},
    journal = {Journal of Food Technology},
    volume = {12},
    number = {2},
    pages = {58-61},
    year = {2014},
    issn = {1684-8462},
    doi = {jftech.2014.58.61},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2014.58.61},
    author = {Wabali and},
    keywords = {Post harvest preservation,mushrooms,brine solution,quality parameters,evaluation},
    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.}
    }