摘要：The purpose of this study was to determine the effects of filling liquids (syrup, mixture of syrup and pomegranate juice (1:1, w/w and pomegranate juice), storage temperature (room temperature and + 5 ° C), and length of storage time (8 months) on canned pomegranate. Hicaz and Silifke Aşısı varieties were used for the production of canned pomegranate. In the study, some physical and chemical properties of fresh pomegranates were investigated and pH, total acids, total phenolic compounds, anthocyanins , color density and color tone were determined on canned pomegranate. The samples prepared in syrup had the lowest color tone values. The contents of anthocyanin and total phenolics of canned pomegranates were higher at + 5°C than at room temperature. The samples stored at + 5°C also had higher color density and lower color tone values. During storage period, a decrease in anthocyanin content and color density values and an increase in color tone values were obtained. The percentage of intact pomegranate kernels was found to be high at all experimental conditions. The samples kept in syrup and stored at low temperature received the highest values in sensory evaluation.
关键词：Pomegranate; canning; pasteurization; quality; color
