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The monograph explores the influence of weather conditions on the quality of sour cherry fruit. The innovative elements of the refrigerating technology of storing cherry fruit using polysaccharides are scientifically substantiated. The influence of chitosan on the natural loss of mass, the yield of commodity production, and the change in the main components of the chemical composition of sour cherry fruit during storage are analyzed. Changes in the quality of sour cherry fruit after freezing in sugar syrups are considered. The monograph is intended for scientists, students and specialists, owners of various categories of enterprises.