Advantages of Quick-Freezing Technology of Cherry

Abstract

In this work, experimentally studied and analyzed the difference between freezing and quick-freezing in samples of cherries. The data on the change of carbohydrates and ascorbic acid in the period of storage of frozen products. Graphic data indicate that the lowest losses of ascorbic acid and sugars are observed in samples of quick-frozen cherries. Data analysis shows that in long-term storage in samples of frozen cherries, resistance to harmful microorganisms is higher than in samples frozen in a conventional chamber, with the same storage mode.