INFLUENCE OF VARIETY CHARACTERISTICS ON THE QUALITY OF FROZEN CHERRY FRUIT

The fruits of cherry are an indispensable source of biologically active substances, anthocyanins, and vitamins that have a beneficial effect on the human body, but have a limited shelf life of just a few days. To prolong the period of consumption of cherry fruit, one of the best ways to preserve their nutritional and biological value is freezing. Therefore, studying the influence of the characteristics of the variety on the quality indices of frozen cherry fruit is an urgent issue that needs to be addressed. The research was carried out during 2016–2018 with fruits of medium-grained Zhadana, Chance, Elegant, Optimist, Podbielskaya and medieval varieties of Alpha, Memory of Artemenko, grown on the experimental ambulance stationSimirenko IS NAAS. Fruits of cherries collected in the consumer stage of maturation were presorted, inspected, miles, frozen in plastic cups at a temperature of – 22…24 °С in pre-prepared sugar syrups for the following variants: spreading (control); in 25% sugar syrup; 20% sugar syrup with 4% ascorutin added; 45% sugar syrup. Store at –18°C. It is established that in frozen fruits cherry juice retaining ability depends on the features of the variety. The most suitable for freezing fruits are cherries with the highest juice-keeping ability of middle-aged varieties. The memory of Artemenko (7,2%) and the middle-aged Elegant (7,7%). The content of dry soluble substances in the fruits of cherry depends on the characteristics of the variety and is 15,26 ... 15,89%. After freezing, the content of dry soluble substances decreased by 2,9 ... 5,9%. Freezing in various ways in sugar syrups has positively influenced the preservation of the content of dry soluble substances in cherry fruit. The most effective way was to freeze in 20% sugar syrup with the addition of 4% ascorutin. In this case, the content of dry soluble substances decreased by 0,65 ... 3,28% compared with fresh fruit. According to the results of disserious analysis on the content of dry soluble substances in frozen fruits, cherries have a significant effect of 38,6% and a freezing method of 29,4%.