Physico-mechanical Properties and Chemical Analysis of Raw and Brined Caperberries

Fruits of Capparis spinosa L. var. spinosa and Capparis ovata Desf. var. canescens (Coss.) Heywood 21·14 and 19·78 mm in diameter were collected and brined at 10% salt concentration for 30 days, respectively. The physical and chemical properties were determined in developing Capparis spinosa and C. ovata fruits from Mersin and Konya to investigate potential uses. The moisture, crude protein, crude ash, crude oil, crude fibre, crude energy, Na, P and K contents of raw and pickled fruits of C. spinosa were higher than those of C. ovata. The composition of fermented products were generally lower compared with the raw fruits. Fruits of C. spinosa were more suitable for pickling due to the high levels of several nutrients. In addition, physical properties such as length and width of fruits, projected area, rupture strength, terminal velocity, kernel density, bulk density, sphericity, geometric mean diameters and rupture strength were measured.