The change in the chemical composition of processing products from Chaenomeles fruits
The indicators of the chemical composition of jam, confiture and candied fruits from chaenomeles fruits after manufacturing and storage are given. It was found that the greatest amount of ascorbic acid and phenolic compounds is contained in candied fruits (48.4 and 225 mg/100 g, respectively). During storage, the content of ascorbic acid and organic acids undergoes the most significant decrease in all types of products (28.9-49.4% and 11.9-42%, respectively).