摘要：The objective of this research was to determine the chemical quality elements of the marmalade and pulp processed from the cornelian cherry fruits grown in Erzurum and vicinity. In the research, four different cherry types were used to manufacture marmalade and pulp, which were mixed type from market and three additional selected types to culture. During the storage period, no significant changes was determined in pulp and marmalade kept at different temperatures in respect to dry matter, water soluble substance, total sugar and vitamin C related to the fruit and product types. Increase in the invert sugar and decrease in saccharose content of the products kept in room temperature were higher than those kept in a refrigerator during the storage period. While pH was higher in the refrigerated products, titration acidity has shown inconsistent changes.
