The influence of genetic traits of the variety on the preservation of bioactive compounds in blue honeysuckle (Lonícera caeruléa L.) fruits during sublimation and drying

The value of blue honeysuckle fruits lies in their significant content of biologically active substances that perform antioxidant functions in the human body. Since fresh honeysuckle has a short shelf life, the goal of this research was to find processing methods that would ensure maximum preservation of both sensory and phytochemical properties. Fresh, dried, and freeze-dried fruits were tested in the laboratory to determine the content of vitamin C, polyphenols, flavonoids, and anthocyanins, and to conduct a sensory assessment of the quality of the samples under study. Statistical analysis of the research data was performed using STATISTICA software suite and ANOVA variance analysis. As a result of the research, it was found that the sensory quality indicators, namely, appearance and colour, were best preserved in the freeze-dried fruits of the Duet variety, while the Spokusa berries had an excellent taste rating of 4.8 points. It was determined that freeze-dried blue honeysuckle fruits retained 27.5% more ascorbic acid than dried ones, which accounts for 89.5% of the content found in fresh fruit. The least vitamin C was lost in the fruits of the Alicia variety. The loss of total phenols during drying ranged from 19.0% to 46.2%, which is 10.0% to 23.1% more than during freeze-drying. The most significant losses of total phenols occurred in the Duet variety for both drying and freeze-drying, while the least occurred in the Aurora variety. During drying and freeze-drying, blue honeysuckle fruits lost the most flavonoids and anthocyanins – 76.8% and 43.8%, respectively. The amount of anthocyanins decreased by 137 mg during freeze-drying and by 239 mg during drying. The results of this research can be used by producers to select blue honeysuckle varieties for the establishment of industrial plantations for drying and freeze-drying