&lt;p&gt;The mushroom (Pleurotus sajor caju) was dehydrated using various pretreatment viz., control, CaCl2 solution, sulphuring and CaCl2 solution + sulphuring intermittently using tray dryer. Three cycles intermittent drying viz., 1:0.5h, 1:1 h and 1.5:1 h for on and off the dryer were used for the dehydration. Two drying temperatures 500C and 600C were used during study.&lt;br /&gt;
&lt;br /&gt;
Effective drying time varied between4 to 5&amp;frac12; h for 500C and 3 to 4&amp;frac12; h for 600C, respectively. Better quality-dehydrated mushroom could be prepared by using intermittent drying technique (1:1). The quality of untreated (control) dehydrated mushroom samples were found better to that of treated in terms of colour, flavour, texture, taste and acceptability.&lt;/p&gt;
