Changes in biologically active substances of stone fruits under the influence of low temperatures

Sufficient consumption of natural biologically active substances (BAS) – vitamins, dietary fiber, mineral compounds reduces the risk developing diseases associated with negative external factors. A large number BAS are contained in cherry plum fruits. Cherry is characterized by storage short term, during which quality changes possible. Studies have been conducted on low temperatures effect change Studied objects were five varieties grown Russian southern regions Dinnaya, Zhemchuzhina, Obilnaya, Puteshestvennitsa, Neberdzhayskaya ranyaya. It was found that storage, physical and chemical parameters slightly, dry content decreases (within 1.3-3.2 %), sugars (5.5-7.0 total acids increases (2.8 3.3 %). The slight decrease does not significantly affect nutritional value ascorbic acid reduction 9.8-17.3 %, anthocyanins average from 16.9 to 19.7 beta-carotene 8.7-14.8 level pectin 15.75-22.2 %. Thus, freezing method application allows preserve valuable fruits use them future as a basis for production functional food products.