摘要：Cornelian cherry cultivars were evaluated in this study for Inuit juice production After preliminary operations, cornelian cherries were processed into pulp, After water, sugar, and citric acid addition the mixtures were filled into glass bottles of 250 mi capacity, Samples were subjected to closing and pasteurization at 90°C for 15 minutes, At samples; some physical, Chemical and sensory analyses were carried out after 1 month of storage. Result showed that cornelian cherry cultivars were found to be suitable for fruit juice. Red fruits received higher acceptance the yellow fruits.
