Drying methods and health benefits of capparis spinosa fruits

This article analyzes the multi-stage ripening processes of Capparis spinosa fruit and its chemical composition. Various methods of drying ripe fruits, such as sublimation, lyophilization, sunlight, shade, and artificial drying, and their effects on the yield and quality of the resulting product were analyzed. As a result of the study, data were obtained on the potential use of dried Capparis spinosa as a raw material in the food and pharmaceutical industries, with an assessment of the economic efficiency of this fruit, as well as its health benefits for humans.