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The results of studying quality indicators (organoleptic, physicochemical, microbiological) puree from the fruits of Lonicera caerulea L. (blue honeysuckle) before and after pressure treatment are presented. It was found that organoleptic and microbiological indicators meet the requirements established by the standard for these products. The content of organic acids in the puree during processing increases due to an increase in the level of lactic acid as a result of the destruction of sugars. The amount of vitamin C and sugars is reduced slightly. The content of anthocyanins undergoes the greatest changes, the amount of which decreases to a greater extent compared with other studied substances.

The effect of isostatic pressing on the quality indicators of plant products (the example of Lonicera Caerulea L.)