Packaging is one of the most important and effective factors on quality, appearance and marketability of food products. In this study, the effects of two types of packaging materials, i.e., tinplate (TP) can and flexible pouch (FP), on physicochemical, microbial and sensory properties of cherry preserves during 0, 30, 60 and 90 days of storage under 4, 23, 35 and 40C were investigated. The results revealed that both packaging materials have similar effects on microbial and physicochemical properties (pH and acidity), but better color attributes were observed in FP samples compared with the preserves packed in TP. Packaging type had a significant effect on trace element concentration at a = %5. Mean values of iron, lead and tin were 4.858 ppm, 38.459 ppb and 500.203 ppb, respectively, in TP cans with an ascending pattern during storage, but constant level of these metals was observed in FP. All sensory properties were scored as acceptable in FP.

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