Abstract
The research is devoted to the biochemical parameters of different canned rowan products differ-entiated for fruits and solution and will complement the work carried out by fruit growers, bio-chemists and technologists of Michurinsk. The content of ascorbic acid, organic acids, tannin, ca-rotenoids and catechins in mountain ash fruits is best preserved when frozen compared to com-potes, jam and rubbing with sugar. The preservation of tannins and coloring substances, protopec-tin and pectin acid in rowan fruits is the highest if they were stored in the form of compotes. The best preservation of anthocyanins, carotene and the amount of pigments in rowan fruits is record-ed when they are frozen and stored in the form of compote. Flavonols are best preserved in rowan fruits when frozen and in the form of jam. Water-soluble pectins of rowan fruit are best preserved when rubbed with sugar. The dry matter content in rowan fruits is best preserved when frozen, rubbed with sugar and in the form of jam. In the process of cooking rowan fruits with sugar, the acidity of the medium decreases, and the content of some BAS may increase due to an increase in the concentration of the product.
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