Georgian Scientists/ . 6  N 2, 2024 74

Georgian Scientists

Vol. 6  Issue 2, 2024

https://doi.org/10.52340/gs.2024.06.02.09

  

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Georgian Scientists/ . 6 N 2, 2024 75

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:  (Fragaria x ananassa cv. Cassandra
(EM1064),  (Fragaria x ananassa, framberry cv. Red Dream);  :  
(Rubus Idaeus L: cv. Nova); :  (Rubus fruticosus cv. Chester) [3].

.

. 1.  pH-
 (  -400C; - 200C)

pH
C-

(%)

 3  6

“
0 3.74 3.69 3.55
1 3.40 3.21

“

0 3.74 3.46 3.15
1 3.06 2.90

„ “ 0 2.15 1.98 1.75
1 1.83 1.62

“
0 3.48 3.34 3.04
1 3.25 2.85

.2
 (  -400C; - 200C)

(%)
C- 3 6

“
0 5.22 4.78 4.16
1 4.96 4.67

“
0 7.23 6.36 5.72
1 7.01 6.53

“
0 5.73 5.59 5.2

1 5.61 5.42

“
0 8.2 7.43 6.23
1 7.75 7.2

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Georgian Scientists/ . 6 N 2, 2024 76

 1%-  (  2 ),  20 0C.
 -40 0C-  2,5 ,

-20 0C- . . 
 18-20 0C- , 3  ( . 1).

 3  6 

 ( .1,2,3,4,5).

.3.  C-  (  -
40 0C; - 20 0C )

  C-  ( /100 )
C- 3 6

“
0 203 78.2 11.3
1 158.2 73.8

„
“

0 90.4 30.4 11.3
1 63.9 38.25

 „ “ 0 79.09 32.1 22.5
1 48.25 35.7

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0 33.09 27.8 20.1
1 28.25 25.5

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 -40 0C, - 20 0C)

C-
.,

(%)

 3  6

“
0 245 102.3 61.86
1 193.5 157.99

“

0 367.5 225.9 61.86

1 239.06 190.33

 „ “ 0 68.3 29.6 22.49
1 43.06 31.77

“
0 227.68 132.4 74.26
1 163.79 134.72



Georgian Scientists/ . 6 N 2, 2024 77

.5
 -40 0C; - 20 0C )

C-
.,

(%)

 3  6

“
0 284.6 170.5 150.2
1 240.5 213.1

„
“

0 193 120.7 101.6
1 165.9 147.3

„ “ 0 118.7 92.3 78.6

1 105.8 90.3

“
0 140.1 89.8 78.3
1 115.9 95.6

 1.

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1.   

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- -40 0C
-  -20 0C



Georgian Scientists/ . 6 N 2, 2024 78

2.
1% ,  -400C-

 -20 0C- ;
3.  1% 

 ( ) 
;

4. 6 , 
, .

:
1.  Ali, L. “Pre-harvest factors affecting quality and shelf-life in raspberries and blackberries (Rubusspp.
L.).” PhD diss, Swedish University of Agricultural Sciences, Alnarp, 2012;

2. Ali, L., Svensson, B., Alsanius, B.W.,Olsson, M.E. „Late season harvest and storage of Rubus berries-
-Major antioxidant and sugar levels.” Scientia Horticulturae 129/3 (2011): 376-381;

3.   Livani,  F.,  Ghorbanli,  M.,  Sateeyi,  A.  “Changes  in  antioxidant  activity  and  content  of  phe-nolic
compounds during the ripening process of elm-leaved blackberry fruit.” International Journal of
Agronomy and Plant Production 4/1 (2013): 88-93;

Fast freezing technology of some berry cultures
Ketevan Beriasvili, Sofio Dzneladze, Elene Sordia

Georgian Technical University. Agricultural sciences and biosystems engineering faculty.
Department of food technology.

Abstract:
The presented article discusses the technology of long-term storage of such berry cultures,

which are considered perishable products. With the developed method, it is possible to store them by
quick freezing for 6 months with preservation of appearance and biochemical indicators.
Key words: berry culture, quick freezing, antioxidant, vitamin C.