Evaluation of Produced Pickles Quality from Caper Fruits and Buds


  • Hind Saad Abu-Shama Agri., Industrialization Unit, Plant Production Department, Desert Research Center, Cairo, Egypt.


Caper, buds, fruits, pickles, brines, chemical properties, Sensory evaluation


The aim of the present study was to assess the buds and fruits of caper which were pickled in brines (5 %, 8 % and 10 %) and dry salt for 3 months. The chemical properties and Sensory evaluation of pickled caper buds and fruits were determined and their brines were analyzed for chemical and total count bacteria during storage at room temperature for 3 months. The obtained results showed that treatment of 5% (T1) recorded the highest moisture content while, dry salt treatment (T4) possessed lowest moisture content comparing to the other treatments either for buds or fruits. The highest T.S.S was found in caper buds for T4 about (24.8, 27.6 and 27.3% for 1, 2 and 3 months respectively). The acidity percentage of pickled caper buds and fruits was ranged between 0.077 % and 0.274% during storage period. Treatment of 8% salt solution (T2) for pickled caper buds and fruits had the highest total phenolic contents (76 and78 mg Gallic acid equivalents /g), respectively) while, T4 for pickled caper buds had the lowest value which recoded (30 mg Gallic acid /g) after one month and there was a gradually significant (P<0.05) decrease in TPC of all treatments at 2nd and 3rd months. T.S.S of brines was increased with the increase of salt concentration in fresh solutions and pickled caper buds and fruits.
While acidity of freshly solutions was significantly (P<0.05) decreased by increasing the concentration of the salt. On the other hand, a significant (P<0.05) difference was observed in pH among all freshly solutions and pickled caper buds and fruits brines during storage at room temperature for 3 months. Caper buds brine for T2 had a higher content of flavonoids (1.92 mg quercetin equivalents /g) after 1st month. According to the results of total bacterial count, increasing the concentration of the salt solutions led to decrease the total bacterial count for buds brines and T4 was the lowest values after1st month of pickling for buds comparing with the other treatments. Pickled caper fruits had the highest scores for all sensory properties while the least preferred were obtained for all treatments of pickled caper buds especially T4 within 1st, 2nd and 3rd months.