The content of the main chemical elements in sweet cherry fruits of different ripening periods

The level of biochemical composition sweet cherry fruits different ripening periods was investigated. It has been established that the content chemical elements in depends on a number factors. Fruits period is listed frstaming features pomological variety. Weather conditions during formation and have signifcant effect chemicals. variety Melitopolskaya krapchastaya revealed to high dry soluble substances among all studied varieties. In group late-ripening varieties, smallest difference amount acidifed acids between varieties observed. organic recorded for Donetsk Ember variety, lowest one Turquoise On average, periods, highest noted early late Having considered as whole, it can be asserted titratable mid-ripening Alenushka, relation other varieties; Amazonka. sugar exceeded average values groups early-ripening Mirage characterized by vitamin C, value this component obtained Mlievskaya yellow. Taste qualities fruit berry crops largely depend characteristics climatic cultivation.The Dar Mliyeva Zoryana received maximum tasting assessment. highly appreciated, Turyuza Key words: substances, sugars, acids, sugar-acid coefcient.