ANALYSIS OF VARIOUS CHANGES IN THE COMPOSITION OF CHERRY FRUITS (Prunus serasus L.) DURING QUICK FREEZING AND STORAGE
Abstract
This article shows that during freezing and storage of cherry fruits, titratable acidity increases in fruits of all cherry varieties. The value of this indicator in fruits is not the same, but the increase in the amount of organic acids depends on the cherry variety. Our experiments have shown that with rapid freezing of cherry fruits and storage for 12 months, the maximum increase in acidity is 28-30% of the organic acids in the composition of freshly picked fruits.
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