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The analytical researches of sea buckthorn 3 cultivar ad 11 hybrid forms showed that it was cv Oliana that had the larg-est fruit mass (0,7). The berries of the variety Osoblyva and hybrid 1-15-3 had the maximum part of non-soluble organic substances (at a levil of 24.7 and 25.6 % respecti vely). The largest amount of dry soluble substances (13.1 %) during the growth and development period was accumulated by the fruits of the hydrid forms 1-15-8c and 1-15-2a and 1-15-2. The berries of the cultivars Osoblyva and Adaptyvna contained the largest (6.2 and 5.8 % respectively) number of sugar while those of most of studied forms had 3.0 %. The organic acid content in the ‘Oliana’ fruits was 2.77 %. That is less than the hybrids by 1.53 %. The pectins amount in the berries did not exceed 0.51 % of the total number and 0.44 % of the pro-topectine content/ The ascorbic acid maximum (over 15 mg/100 g) was accumulated by the fruits of the variety Adaptyvna and hybrid 1-5-30 and 1-5-15, The mentioned cultivar included the largest polyphenols amount (379 mg/100 g). According to the organoleptic physical and biochemical indicators the ‘Oliana’ fruits were recognized the most favoura-ble for freezing and storage in the frozen state among the studied cvs.

For the first time was assessed the quality of fruits of four varieties of American blackberries and one of Swiss and Serbian selection, grown in the Forest-Steppe of Ukraine. The limits of variation of fruit mass, content of dry soluble substances, sugars, titrated acids, ascorbic acid, polyphenols and anthocyanins were established. The mass of blackberries varied within a minimum of 6.6 g of Asterina variety and a maximum of 8.2 g – Chester Thornless, the amount of soluble dry substances varied in the range of 9.4 (Cacanska Bestrna) – 15.1% (Heaven Can Wait), and sugars from 7.82 to 12.72% Kiowa and Chester Thornless varieties. The highest content of bioactive substances, in particular ascorbic acid, was accumulated by fruits of Kiowa and Heaven Can Wait varieties, the last of these, among the studied varieties, had the highest amount of polyphenolic substances 845 mg.100 g−1, variability of which was very low, corresponding to 8%. According to the look of the fruit, and in particular its mass, as well as taste, ratio of sugar to acid, there were highlighted varieties that have the prospect of widespread cultivation in industrial plantations, such as Chester Thornless and Chief Joseph. In order to conduct the selection process for the creation of varieties, whose fruits will have excellent marketable, consumer and preventive qualities (apart from the above-mentioned varieties) should be also involved with others, namely Heaven Can Wait and Kiowa.

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The relevance of the study is due to the considerable popularity of tall blueberries among consumers, which they have gained due to their balanced taste and content of nutrients and biologically active substances useful for the human body. Therefore, the aim of the study was to determine the suitability of the fruits of the varieties 'Duke', 'Patriot', 'Chanticleer' for freezing and storage in a frozen state. To achieve this goal, biometric, laboratory, analytical and statistical research methods were used. As a result of the studies, it was found that the frozen fruits of tall blueberries of the studied varieties 'Duke', 'Patriot', 'Chantilly' meet the requirements of the highest commercial grade according to DSTU 4837:2007. The thawed berries of the Duke variety had a better appearance than those of the other two studied varieties, thawed with a waxy coating inherent in this type of fruit, their weight loss during freezing was 0.20%, and the loss of juice after thawing was 0.71%. In the berries of tall blueberries of varieties Duke, Patriot, Chanticleer in the conditions of the Forest-Steppe of Ukraine, from 17.6 to 19.0 mg/100 g of vitamin C, 378-545 mg/100 g of polyphenolic substances, 127.2-176.8 mg/100 g of flavonoids, 59.4-162.9 mg/100 g of anthocyanins, 15.6-32.5 mg/100 g of chalcones were accumulated. The largest amount of nutrients was contained in the thawed berries of the Duke variety, while the losses during freezing and thawing were: vitamin C - 2.7 mg/100 g, total polyphenols - 102 mg/100 g, anthocyanins - 41.8 mg/100 g. The data obtained are of practical value for gardeners when choosing a variety for creating plantations of tall blueberries, the fruits of which can be used both for fresh consumption and for freezing