摘要：The purpose of the study was to evaluate value of leaves of two grape cultivars and two rootstocks. Moreover, the best filling syrup for canning of these leaves was also part of the research. For this aim, leaves were pasteurised and canned in a filling syrup which composed of 0.5% citric acid with three different dosages of salt (1.5, 3.5 and 5%). They were subjected to sensory evaluation after keeping in room temperature for 5 months. Analysis indicated that the most positive influence on canned leaves was given by filling syrup which that had 3.5% salt. Results showed that, varieties of Narince and Muscat of Alexandria gave perfect leaf quality as far as canning industry’s purposes. 41 B M.G. which is solely used as rootstocks, also seems to be reasonably good far canned leaf production. While, leaves of Kober 5 BB appeared to be the least preferable according to all test results conducted.
