Effect of Storage on Value-added Mushroom, Vegetable and Mixed Pickle

In India, Agaricus bisporus (button mushroom) contributes about 80–85 per cent of the total annual production of mushroom. Mushrooms are capable of producing the highest quality of protein per unit area and time from the agro-wastes. Present study was undertaken with the objectives to enhance the nutritive value of mixed vegetable pickle by adding button mushroom and assessing the keeping quality of mushroom, vegetable and mixed pickles under ambient storage condition. Storage of mushroom, vegetable and mixed pickles resulted in a significant (P<0.01) decrease in moisture and fat but increase in protein, salt concentration, free fatty acid and titrable acidity.