Effects of pickling treatments and species on the properties of processed mushrooms (Pleurotus species)

Tanimola, A.R. and Abai, O.P. and Ibitoye, W.O. and Otegbayo, B.O. (2022) Effects of pickling treatments and species on the properties of processed mushrooms (Pleurotus species). Food Research (Malaysia), 6. pp. 13-20. ISSN 2550-2166

Mushrooms are important macroscopic fungi, high in vitamins, minerals, proteins, and low in fats, but they are underutilized in developing countries due to seasonal scarcity, unavailability and misconception about fungi. The study focused on processing mushroom species by pickling and drying and; evaluating their chemical and physical properties. Four batches of pickled mushrooms were prepared from Pleurotus pulmonarius and Pleurotus ostreatus by pickling each species separately in vinegar and spiced brine solution for 19 hrs, followed by oven drying. The samples were analysed for physical and chemical properties using standard procedures. The research showed that there was insignificant difference (p>0.05) in the protein (19.08-23.87%), fat (0.66-0.92%), crude fibre (19.25-25.89%) and carbohydrates (37.04-42.56%) content among both species and pretreatments. Pleurotus pulmonarius showed significantly higher calcium and magnesium content for both treatments than P. ostreatus. L* and b* values of the colour parameters showed that the samples were generally light and slightly yellowish (41.12–60.41 and 10.84–17.32 respectively), with P. pulmonarius showing a significantly whiter colour for both treatments. Thus, pickling and drying of mushrooms could serve as preservative means for extending their shelf life, and the resulting product could serve as a substitute for meat in soups and stews.

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Abstract

Mushrooms are important macroscopic fungi, high in vitamins, minerals, proteins, and low in fats, but they are underutilized in developing countries due to seasonal scarcity, unavailability and misconception about fungi. The study focused on processing mushroom species by pickling and drying and; evaluating their chemical and physical properties. Four batches of pickled mushrooms were prepared from Pleurotus pulmonarius and Pleurotus ostreatus by pickling each species separately in vinegar and spiced brine solution for 19 hrs, followed by oven drying. The samples were analysed for physical and chemical properties using standard procedures. The research showed that there was insignificant difference (p>0.05) in the protein (19.08-23.87%), fat (0.66-0.92%), crude fibre (19.25-25.89%) and carbohydrates (37.04-42.56%) content among both species and pretreatments. Pleurotus pulmonarius showed significantly higher calcium and magnesium content for both treatments than P. ostreatus. L* and b* values of the colour parameters showed that the samples were generally light and slightly yellowish (41.12–60.41 and 10.84–17.32 respectively), with P. pulmonarius showing a significantly whiter colour for both treatments. Thus, pickling and drying of mushrooms could serve as preservative means for extending their shelf life, and the resulting product could serve as a substitute for meat in soups and stews.

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Item Type:	Article
AGROVOC Term:	edible fungi
AGROVOC Term:	Pleurotus
AGROVOC Term:	proteins
AGROVOC Term:	minerals
AGROVOC Term:	pickling
AGROVOC Term:	drying
AGROVOC Term:	food processing
AGROVOC Term:	preservation
AGROVOC Term:	vinegar
AGROVOC Term:	brines
Geographical Term:	Nigeria
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	19 Feb 2026 08:02
Last Modified:	19 Feb 2026 08:02
URI:	http://webagris.upm.edu.my/id/eprint/3456

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