Biochemical value of berries of promising edible honeysuckle varieties for the production of functional food products

Abstract Lonicera edulis L. occupies a special place among sparsely distributed garden crops in the middle horticulture zone of Russia. The main advantages culture are its long maturation period, fruiting high plasticity, value biochemical composition berries. paper presents experimental data on honeysuckle berries new generation introduced under conditions Central Chernozem Region. Varieties with levels soluble dry substances, sugars, ascorbic acid, flavonols noted. Prospects obtaining functional food products using fresh fruits considered. “Honeysuckle” fruit drink and low-calorie jams antioxidant activity obtained.