Сhanges in consumer properties of bracken using different storage methods

The article compares the changes in consumer properties of bracken ordinary young shoots at different storage methods. Bracken is a source of vitamins, minerals, it is eaten in some countries -Japan, China, Korea, and also in Russia Shows some advantages in frozen storage. The structural and mechanical changes at themacro and micro levels. Compares elasticity raw samples at different storage methods. Data on the content of amino acids, fatty acids, vitamins, salt, water activity. From the obtained results revealed that the amino acid content in the composition of the frozen bracken decreased significantly as compared to fresh and salt fern (except aspartic acid, isoleucine, and leucine, whose number is close to their number in the salty fern). When storing the fern frozen there is a considerable amount of lipids. Also a significant presence of fat-tion of acids (as % of value, ±10%) palmitic (24,86%), hexadecanoate (2,33%), stearic (1,06%), oleic (4,71%), linoleic (26,02%), α-linolenic (11,88%), γ-linolenic (3,13%), dihomo-γ-linolenic (2,28%), arahidonova (0,78%), arachidonic (14,83%), timonova (0,92%), Baganova (0,96%). There is the presence of essential fatty acids. Myristic, berestyeneva, palmitoleate, zonvakantie, andonova acids are present in smaller amount benefits. The results of determination of vitamins in the frozen samples showed that, despite significant losses in storage, they manage to keep the vitamins. It proposed the introduction of the freeze as an effective method of storage bracken. Storage method shoots bracken almost not been studied in frozen form, and it may be that innovation, which will expand the practical use of this type of native raw materials.