eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2015-08-15 12 2 1311 1320 10.13005/bbra/1786 2177 article Gennadiy Vyacheslavovich Semenov 1 Irina Stanislavovna Krasnova 1 Oleg Aleksandrovich Suvorov 1 Irina Dmitrievna Shuvalova 1 Nikita Dmitrievich Posokhov 1 Moscow State University of Food Production, Talalikhina Street 33, Moscow 109316, Russia Initially the total antioxidant activity, the total flavonoid contents, the total phenolic contents and the ascorbic acid were measured in fresh fruits. Then samples for freezing and vacuum freeze-drying were frozen what led to a decrease in total antioxidant activity by 11% (persimmon) - 28% (kiwi fruit), a reduction of total phenolic and total flavonoid contents for about 10% and the content of ascorbic acid decreases by 8% (kiwi fruit) - 30% (apple). The remaining frozen purees were subjected to vacuum freeze-drying at the temperature plus 25-27 ºC and a chamber pressure of 80 Pa in the primary drying and the temperature plus 38-40 ºC and a chamber pressure of 80 Pa at the secondary drying. The total antioxidant activity of freeze dried samples in comparison with fresh fruit decreased by 20% (persimmon) - 50-55% (apple), the total content of flavonoids and phenolic compounds decreased by 20-30%, reduction of the ascorbic acid ranged from 23-29% (apple and persimmon) to 55% (pear). The other part was subjected to convective drying and as a result the total antioxidant activity decreased by 46% (persimmon) to 68% (pear and apple), the total content of flavonoid contents compounds decreased by 42% (apple, kiwi, persimmon) - 56% (pear). The total content of phenolic compounds in all samples decreased by 40-45% and the content of ascorbic acid reduced by 45-55%. The study results demonstrated that the antioxidant properties of the fruits studied in the following order: fresh fruit> frozen fruit> freeze-dried fruit> convective dried fruit. https://www.biotech-asia.org/vol12no2/influence-of-freezing-and-drying-on-phytochemical-properties-of-various-fruit/ Total antioxidant activity; total phenolic contents; total flavonoid contents; sensorial analyses; apples; pears; kiwi; persimmon; coulometry; freeze-drying