The present study aimed at the formulation of oyster mushroom pickled product, as influenced by its qualities and physico-chemical properties. There were three formulated techniques prepared with three replications for each treatment. The formulations were T-1 (sour), T-2 (sweet) and T-3 (sweet and sour). The products have been evaluated of the effects of sugar concentration to its color, odor, texture, and taste. The salient findings of the study were: T-2 (sweet) contained the highest crude protein value of 2.30% and less acidic treatment with pH value of 4.01. T-1 (sour) exhibited the lowest value of crude protein of 1.81% and highest in moisture value of 88.8%. For T-3 (sweet and sour) the results showed high content for total sugar (as sucrose) with 8.35% and lowest value of 77.1% moisture. Storage studies demonstrated that pickles stored successfully for 90 days at ambient temperature (26±4C) without any significant change in the quality attributes of the mushroom pickle. Furthermore, microbiological analysis demonstrated the absence of bacteria in pickled products.
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