摘要：The purpose of the study was to evaluate the suitability of grapes of various cultivars for canning and determine the better suiting grape varieties among those of Cardinal, Alphonse Lavella, Italia, Antep Karası and Hanım Parmağı obtained from Alata Hortucultural Research Center in 1990. For canning of grapes filling syrups of two concentrations (16 and 20% sugar) and citric acid (0.25%) were used. All material were packed in glass jar of 1 liter capacity which were hermetically closed. After hot filling and capping, jars were held in hot water at 85 oC for 25 minutes for pasteurisation. After cooling half of the jars were at room temperature whereas the remaining were stored at +5 oC for 6 months. Prior to storage and every 2 month-period physical, chemical, and sensory evaluations were applied to the samples. According to the results obtained approximately 2-months were enough to reach the balanced soluble solid, pH, titratable acidity in the syrup. Storage temperature and time were not found to have significant effect on the quality of the product. Considering the results of all objective and sensory evaluations grapes of Italia and Alphonse Lavella were found to be superior varieties which were proceeded by Antep Karası and Cardinal varieties. Hanım parmağı variety was not found to be suitable for canning because of excessive cracking.
