TY  - JOUR
T1  - Effects of Graded Concentrations of Brine Solution on Refrigerated Oyster Mushroom (<I>Pleurotus ostreatus</I>) Quality
AU - C. Victor, Wabali AU - Leelee Famii, Zitte 
JO  - Journal of Food Technology
VL  - 12
IS  - 2
SP  - 58
EP  - 61
PY  - 2014
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2014.58.61
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2014.58.61
KW  - Post harvest preservation
KW  -mushrooms
KW  -brine solution
KW  -quality parameters
KW  -evaluation
AB  - 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.
ER  -