EFFECT OF PROCESSING METHODS AND STORAGE TIME ON THE CONTENT OF ASCORBIC ACID IN BERRIES

The article presents the results of a study dynamics content ascorbic acid in berries black and red currants raspberries during storage frozen form conservation grated with sugar. As objects research, we used two varieties currant, currant raspberry. served as marker berry quality storage. analysis was carried out by iodometric method according to standard method. It found that immediately after freezing, loss is from 6 20%, which significantly less than when grinding sugar (65–97%). decrease occurs unevenly months concentration stabilizes. When storing berries, additional losses vitamin C averaged 83%, – 66%. During puree, were 32% for currants, 89% raspberries. best preservation observed stored experiments while puree currants.