This experiment was conducted to establish the best salting for oyster mushrooms fermented pickles to develop new product and enhance quality for long term preservation. Changes of brine solution and mushroom were investigated during salting 10, 13, 16, 19% for 20 days by raw, blanched and dried type. The pH of the brine solution in the raw and dried mushroom form decreased and increased in the blanched form during storage. There was general increasing tendency of salinity of the brine solution as preservation period increases. The final salinity of mushroom after 20 days was generally lower than initial salinity and moisture content tended to be lowered as the salinity increases. The final hardness of mushroom after 20 days was mostly high in dried type and tended to be lowered in high salinity. The L value on the stand part of mushroom was brighter as the salinity decreases and the b value tended to be lowered as the salinity increases.

• Yong-Seon Lee(Mushroom Research Institute Gyeonggi-Do Agricultural Research and Extension Services)
• Yun-Kyeoung Jeoung(Mushroom Research Institute Gyeonggi-Do Agricultural Research and Extension Services)
• Jeong-Han Kim(Mushroom Research Institute Gyeonggi-Do Agricultural Research and Extension Services)
• Il-Sun Baek(Mushroom Research Institute Gyeonggi-Do Agricultural Research and Extension Services)
• Jeong-Hyun Chi(Mushroom Research Institute Gyeonggi-Do Agricultural Research and Extension Services)