Abstract
It is known that the harshness of wild plants disappears by the desalinization treatments at the time of final preparation, especially after heavily salted preservation without specific treatments for the removal of harshness. So, we examine the salted edible bracken by correlating its harshness disappearance with its properties and mineral compositon.
We conclude that, sight evaluation of the desalte bracken by 23 adults showed a lower value than the bracken removing the harshness; however, the texture and bitter after taste evaluations showed no significance among them. The desalinization process showed also no effect.
The hardness of the upper part of the bracken petiole was more increased during the salting period. The bracken preserved with salt for four months was harder than the one for four weeks. Significant quantities of each mineral ingredient were eluted into the soaking water and boiling water used for desalinization and little remained in the bracken itself. Moreover, the mineral ingredients eluted from the water-soluble part of the bracken to a greater extent than from the water-insoluble part.
Finally, there is no direct correlation between the reduction of the harshness by desalinization and the decrease of each mineral ingredient.
