摘要：In this study, three cherry varieties leached with three different concentrations of sulphur dioxide and calcium were kept for a year under normal conditions. During storage period, the changes on quality level were evaluated in 3rd, 6th and 12th months. It has been observed that preservation period could be extended at least up to a year and the use of 7500 ppm of sulphur dioxide and 0.7% of calcium resulted in positive effects on the quality. The results showed that Bella di Pistoia (BdP) and Malatya-Dalbastı (MD) varieties were more suitable to brining cherry technology than Bigerreau Jabouley (BJ) variety.
