Effect of packaging material and storage conditions on physicochemical, microbial and organoleptic properties of blackcherry preserves in laminated flexible pouches

In this study, a flexible package comprises of three layers, polyethylene (100μ), aluminium foil (9μ) and polyester (12μ) was used for packaging blackcherry preserves. All packed preserves were kept up to three months at 4 different storage temperatures (4, 23, 35 and 40°C). Physicochemical, microbial and organoleptical properties of all trials were determined monthly. As a result, the average pH, °Bx, acidity, Fe and Pb content were 3.99, 17.49, 0.25, 3.16ppm and 387.98ppb. All organoleptical properties of samples were acceptable. Temperature had statistically significant effect on the physicochemical and organoleptical properties of samples. The samples stored at 4 and 23°c were more acceptable due to their better quality. Flexible pouches have more advantages such as good colour and constant level of heavy metal as well as low cost and.