title: Influence of freezing and storing cherry fruit on its nutritional value.
abstract: BACKGROUND
  Cherries are a valuable dietary raw material and possess medicinal properties. Considering the nutritional, medical and vitamin value of cherry fruits, the purpose of this research was to produce a scientific justification for preserving the quality of cherry fruits using different freezing methods.
  
  
  METHODS
  To do this, cherry fruits from the Lotovka (Cerasus vulgaris) variety were frozen in various ways: packed in polyethylene bags (control); previously suspended in a 20% sugar solution and packing frozen cherry in polyethylene bags; suspended in a 20% sugar solution with the addition of 4% ascorutin and frozen followed by pre-packaging in polyethylene bags; cherry fruits were frozen in a 20% sugar solution in plastic cups of 0.25 cm3; they were also frozen in a 20% sugar solution with the addition of 4% ascorutin in plastic cups. The frozen products were stored at a temperature not higher than -18°C for up to 6 months. Result. Studies have shown the appropriateness of freezing cherry fruits, particularly in a 20% sugar solution with the addition of 4% ascorutin. The advantages of these fruits are in ascorbic acid preservation in 1.
  
  
  RESULTS
  nd. Cherries are a valuable dietary raw material and possess medicinal properties. Considering the nutritional, medical and vitamin value of cherry fruits, the purpose of this research was to produce a scientific justification for preserving the quality of cherry fruits using different freezing methods. Material and methods. To do this, cherry fruits from the Lotovka (Cerasus vulgaris) variety were frozen in various ways: packed in polyethylene bags (control); previously suspended in a 20% sugar solution and packing frozen cherry in polyethylene bags; suspended in a 20% sugar solution with the addition of 4% ascorutin and frozen followed by pre-packaging in polyethylene bags; cherry fruits were frozen in a 20% sugar solution in plastic cups of 0.25 cm3; they were also frozen in a 20% sugar solution with the addition of 4% ascorutin in plastic cups. The frozen products were stored at a temperature not higher than -18°C for up to 6 months. Result. Studies have shown the appropriateness of freezing cherry fruits, particularly in a 20% sugar solution with the addition of 4% ascorutin. The advantages of these fruits are in ascorbic acid preservation in 1.5 times and reduction of tanning and coloring substances only by 27%, soluble solids to 7%, sugars - 4%, acids - 12%, in tasting evaluation of 5 points.
  
  
  CONCLUSIONS
  Frozen cherry fruits in a 20% sugar solution with the addition of 4% ascorutin can be used in dietary nutrition for patients with cardiovascular diseases.
authors.affiliation: Faculty of Engineering and Technology, Uman National University of Horticulture, Ukraine.
authors.forename: Elena
authors.initials: E
authors.lastname: Vasylyshyna
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis; D019422:Dietary Sucrose / Q000032:analysis; D004338:Drug Combinations; D005520:Food Preservatives / Q000032:analysis; D061353:Food Storage; D005615:Freezing; D005638:Fruit / Q000737:chemistry*; D009753:Nutritive Value; D027861:Prunus / Q000737:chemistry*; D012431:Rutin / Q000032:analysis; D013696:Temperature
chemical_list: D019422:Dietary Sucrose; D004338:Drug Combinations; D005520:Food Preservatives; C044488:ascorbic acid, rutoside drug combination; D012431:Rutin; D001205:Ascorbic Acid
keywords: ascorbic acid; frozen cherry fruits; soluble solids; tanning and coloring substances