Abstract
The results of the comparative analysis of the effectiveness of modern technologies for freezing strawberries showed their prospects and the need to use them to obtain biologically active ingredients of diets. The optimal mode of freezing of garden strawberries was established, which contributed to the greatest extent to the preservation of the original qualitative characteristics of berries - 35 °C below zero, followed by low-temperature storage at a temperature of 18 °C below zero. The authors established the correlation between the amount of juice loss and changes in the organoleptic characteristics of defrosted berries. The regression equations were obtained that characterized the change in cryoresistance and complex organoleptic assessment from the duration of low-temperature storage of frozen berries. The optimal shelf life of frozen berries was 12 months.
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