ABSTRACT
When fermented in 5% and 10% brines, then subsequently stored in brines of 2% or 6% but with acetic acid, citric acid, sugar, or tarragon ext. added, pasteurized or not at 80°C, with sensory evaluation 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 judged best, C. ovata buds retained bright yellowish color during storage, for all samples, firmness gradually ↓ during storage, C. spinosa ↓ > C. ovata, bud texture significantly protected by pasteurization, sugar, and tarragon ext.
