A research on the suitability of pomegranate for canning

In this study the determination of processing conditions and effect of storage on the quality of canned pomegranate were evaluated. For this reason two cultivars namely Hicaz and Silifke Aşısı were used. Pomegranate kernels were pasteurized in either one of the sugar syrup, mixture of syrup and pomegranate juice and pomegranate juice of approximately equal soluble solids content (15-16%). Samples in glass jars were stored at two temperatures, room and cold storage (+5 °C) at dark. The results obtained can be summarized as follows: -Average rind and kernel content of Hicaz and Silifke Aşısı were 46.87%, 53.13% and 39.34%, 60.66% accordingly. -Average soluble solids content of Hicaz and Silifke Aşısı were 16% and 16.5% accordingly. -Average phenolic substance and anthocyanin contents of Hicaz and Silifke Aşısı were 1703.64mg/L, 1 17.95mg/L and 1 144.55mg/L ve 48.26mg/L accordingly. -Effect of storage time on the pH, titratable acidity, anthocyanin content, color density and color value of the canned samples were statistically significant. -The red color of kernels were found to change significantly depending on the filling liquid and storage temperature. -Some samples were significantly subjected to browning reaction. -According to the results of the taste panel samples containing sugar syrups stored at cold were received the highest acceptance. Key Words : Pomegranate, Canning, Pasteurization, Quality, Color **& tgp