Raspberry and currant biocomponent reactions on low temperatures and long storage

Abstract
Fast freezing (-30 °C) and six-month storage (-18 have not caused significant losses of useful biocomponents and mineral substances in raspberry berries of "Skromnitsa" grade and black currant ones of "Minai Schmirev" grade. Their organoléptica! properties añer the end of experiment have remained at a high level. The technology applied provides manufacture of fast frozen berries meeting modern requirements for microbiological parameters. The grades can be recommended for preserving berries under the freezing condition approved by the workers, as well as for producing various kinds of dietary and medicinal prophylactic nutrition.