Abstract
ABSTRACTCaper flower buds of Capparis ovata var canesces and Capparis spinosa var spinosa were fermented in 5% and 10% brines, then subsequently stored in brines of 2% or 6% but with acetic acid, citric acid, sugar, or tarragon extract added. Most of the treatments were pasteurized at 80C, but some were not. Sensory evaluation was applied at intervals up to 360 days. C. ovata buds fermented in 5% brine and stored in 2% brine + 1% acetic acid, 6% brine + 1% acetic acid, or 6% brine + citric acid were judged the best. Buds of C. ovata kept their bright yellowish color during storage. For all samples, firmness gradually decreased during storage. C. spinosa samples decreased in firmness more than C. ovata. The texture of the buds was significantly protected by pasteurization and by the addition of sugar and tarragon extract.
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