摘要：In this study, plume “cv. Stanley”, grown in İnegöl, Bursa, were used. The plums were carried as whole and halved fruits. As a liquid, syrup was used citric acid, ascorbic acid, CaCl2 and their combinations were added to the syrup. The syrup was filled in glass jars of 720 ml when it was hot. The carried plums were stored for 3 months. At the end of this period physical and chemical analyses and sensory evaluations were conducted on the samples. The results were given as follows, 1) Although the flesh of plums “cv. Stanley” were light in colour, they were suitable or canning, 2) Sensory evaluations showed that plums canned as whole were the most approved, 3) The canned plums of which ascorbic acid and citric acid were added to the filling liquid, maintained the original pulp colour and CaCl2 had the effect of the keeping the fruit in wholes as it hardened the texture.
