Frozen fruit

Plum fruits contain 75 to 87% water and 13 to 25% dry matter. The taste of the fruit depends on the ratio of sugars to organic acids. The plum fruit has more glucose and less fructose. Malic and citric acid are prevalent acids. The total amount of organic acids, expressed as malic acid, ranges from 0.39 to 2.28%. In ripe plums, the pH value ranges from 3.3 to 3.6. The fleshy part of the fruit contains up to 0.69% pectin. The chemical composition of the fruit contains nitrogen components, from 0.6% to 0.8% (amino acids, amides, ammonium compounds and nitrogenous bases), and mineral components with only 0.5%. Potassium (54.59%) and phosphorus (17.7%) are prevalent minerals.
The most important vitamins in plums are provitamin A, vitamins B and C. Chlorophylls, carotenoids and anthocyanins are the most significant plum pigments. Anthocyanins stored in plum epidermis vacuoles are especially important. Anthocyanins are important anti-oxidants and as such, they protect the human body from cardiovascular diseases, cancer and other degenerative diseases of aging.
Plum processing by freezing is a recent method. After the fruit is cut in halves, manually or by machine, it is instantly frozen in tunnel freezers and this way the fruit retains all of its nutritious properties.

The blackberry fruit has a lovely, attractive appearance, characteristic black color, harmonious sweet-sour taste and an intense aroma. It has significant nutritional, medicinal and protective properties. The blackberry fruit has extremely high biological values. It is considered a rich source of iron, potassium and vitamin C. Fresh fruits and juice are an excellent laxative, while the mineral substances and organic acids regulate the blood pH, improve blood work and lower the blood pressure. Vitamins strengthen the immunity of the organism, pectins contribute to the prevention of arteriosclerosis and heart attack while pulp improves digestion. Blackberry fruit also has advantages over other foods due to the fact that it has low energy value. Blackberries are extremely suitable for freezing and they preserve all of their nutritious values.

Strawberries hold the fourth place in the list of foods with the highest concentration of antioxidants. They are an excellent source of vitamin C, which strengthens the arteries and adrenal glands, also known as the stress glands. Studies have shown that strawberries can help regulate blood sugar levels. Just one cup a day can significantly help the prevention of blood diseases.
They are also very important for the prevention heart disease and arthritis.
Strawberries contain anthocyanins, which facilitate the burning of the body fat, because the body uses them as fuel. They are very rich in anticarcinogenic substances. Their flavonoids attack cancer cells and inhibit their ability to multiply. Strawberries are often preserved by instant freezing in continuous freezing tunnels and that way they retain all nutritional properties so they can be consumed all year round.

Cherries are favorite fruit to many people, thanks to their dark red color and sweet-sour taste.
Sour cherries are well known for their many medicinal and antioxidant properties.
They are rich in vitamins A, C, E and folic acid, potassium, magnesium, iron and fiber. Cherries contain phenols, gallic and p-Coumaric acid, kaempferol and quercetin.
Their strong anti-inflammatory properties are very helpful in relieving the pain of gout and muscle inflammation, osteoarthritis and rheumatoid arthritis. Studies confirm that twenty cherries a day, or a concentrate of that amount, have the same pain relieving effect as aspirin or ibuprofen.
Sour cherries are rich in phenolic compounds - powerful antioxidants that protect the nervous system and prevent oxidative stress. It is one of the few types of fruit that contain melatonin - a natural hormone that regulates sleep. The human body naturally produces melatonin hormone, only at night, usually after nine o'clock in the evening and thus helps sleep.
Industrial freezing of cherries is fast and it prevents water migration and creates smaller crystals, which preserves the texture and reduces the loss of nutrients. Instant freezing of cherries facilitates the consumption and wide application of this very important fruit.