Pakistan Journal of Biological Sciences1028-88801812-5735Asian Network for Scientific Information10.3923/pjbs.2002.1088.1093Al-RuqaieIbrahim M. 102002510Two varieties of local truffles were blanched in 2 or 4% boiling salt solutions (NaCl) for 2 or 4 minutes or by dry salting and or spraying with 5% vinegar. The treated samples were dried in an oven at 110oC or were immediately frozen at -18oC and stored for one year. In conclusion, colour/texture/flavour were the best preserved by blanching in 4% boiling NaCl solution for 4 min. Freezing was superior to dehydration as a preservation method.]]>Halpin, B.E. and C.Y. Lee,19875210021005Bencivenga, M. and G. Urbani, 1996522526Bokhary, M.A.,19872609615Bokhary, M.A. and S. Parvez,19886103112Garland, F.E.,199512914245Levi, A., B.N. Shalom, D. Plat and D.S. Reid,19885311871190Postmayr, H.L., B.S. Luh and S.J. Leonard,195610616617Shams, M.A. and D.R. Thompson,19875210061009Snedecor, G.W. and W.G. Cochran,19736th Edn.,Stone, H. and J.L. Siedel,1983pp: 76-86pp: 76-86Anonymous,19731973AOAC, 199916th Edn.,Al-Rahmah, A.N.,20011st Edn.,pp: 126-141pp: 126-141Al-Sheikh, A.M. and J.M. Trappe,1983Tirmania.]]>818390Anonymous,199916th Edn., 5th Revision, Vol. 11.