Pickling process of capers (Capparis spp.) flower buds

Middle sized (8 < x less than or equal to 13 mm) buds of Capparis spinosa v ar. spinosa and C. ovata var, canescens from June in brines containing 5, 1 0, 15 and 20% salt and from August in brines of 15% salt, and three differe nt size (x less than or equal to 8 mm, 8 < x less than or equal to 1.3 mm, x > 13 mm) buds of C. ovata var, canescens from June in brines of 15% salt were pickled for two months fermentation. Some chemical and microbiological analyses were done In brines during fermentation. Most suitable salt conce ntration for lactic acid bacteria (LAB) activity were 5% and partly 10%. Ac idity, LAB activity sedimentation and hardness were reduced by increasing b ud size in C. ovata. Small buds of C. ovata for pickling product had advant age for colour and flavour, however, more sediment and partly softening sho wed disadvantage. For both species, pickling time was determined as 40 to 5 0 days in regard of end-product flavour and odour, brine acidity and pH, an d LAB activity.