Change in quality of cherry plum fruits at fast freezing and long frost storage taking into account their variental features

The biochemical structure, moisture-holding ability, organoleptic properties and microbiological cleanli-ness of cherry plum fruits grades Dessert, Plentiful and Purple, grown up in Dagestan, for the purpose of definition of their suitability for fast freezing and subsequent long frost storages is investigated. It is re-vealed that the applied processing methods of low-temperature processings provide safety of the studied biocomponents in cherry plum at level of 55-90%, and also don't change good flavoring properties and appearance of fruits, promote absence on them of pathogenic microorganisms after three- and six-month's storage (-180C).