EFFECT OF FREEZING ON THE SAFETY OF BAS IN FRUITS AND BERRIES OF WILD PLANTS
After freezing of fruits and berries of wild plants at -18oC, subsequent storage for 6 months and defrosting, the content of biologically active substances decreased in completely different ways: ascorbic acid-up to 61 times, β-carotene - up to 26.7 times, carotenoids - up to 16 times, anthocyanins-up to 3 times, flavonols-up to 11.8 times, catechins-up to 109 times, organic acids, tannins and coloring substances-up to 2 times, tannin-up to 1.4 times. Catechins were the most vulnerable to thawing, and tannin was the most resistant. The safety of biologically active substances when freezing wild fruits and berries does not depend on the thickness of their skins. The greatest amount of biologically active substances is stored in the fruits of Rowan during freezing