Effect of different preservation methods on the nutritional value of mushrooms

This research was carried out to test the effect of three basic preservation methods cooling, canning and freezing on the nutritional value of mushroom Agaricus bisporus. Mushroom were picked from a private sector then stored for 20 weeks. Chemical analyses of mushroom were conducted at three phases: at time zero which means immediately after preservation, after ten weeks and after 20 weeks. Sodium benzoate 5% and potassium serrate and 5% were tested as preservatives.