The article presents the results of the chemical composition of raspberry berries in the conditions of the Amur region. The varietal differences of raspberry in the accumulation of ascorbic acid, sugars, titratable acidity and other com-ponents are shown. The content of ascorbic acid ranges from 35.50 mg/100 g (the variety Chelyabinskaya zhyoltaya) to 65.18 mg/100 g (the variety Cum-berland). The largest amount of ascorbic acid is found in the raspberry variety Oranzhevoe chudo (66.16 mg/100g). The sugar content varies from 8 % (the varieties Peresvet and Konyok-Gorbunok) to 10.5 % (the variety Vera). The highest sugar content reaches 11 % in Cumberland raspberry. The correlation was determined between the berry weight of 11 raspberry varieties and the sugar content. The accumulation of ascorbic acid, sugars and other important indicators in raspberry fruits depends on varietal characteristics. The mass fraction of titratable acids in terms of malic acid ranges from 1.22 % (the variety Konyok-Gorbunok) to 2.49 % (the variety Gordost’ Rossii). The ash content of raspberries ranges from 0.37 % (the variety Oranzhevoe chudo) to 0.84 % (the variety Cumberland). In terms of dry matter content, fruits of the variety Gordost’ Rossii are in the lead (18.44 %). Flavonoids in raspberry were detected by qualitative reactions: cyanidine test or Shinoda test, reaction with iron (III) chloride and with ammonia solution. Raspberry fruits of the varieties Gordost’ Rossii, Oranzhevoe chudo, Pohvalinka and Cumberland are distinguished by a high content of nutrients and biologically active substances.

Pakusina Antonina P., Leshtaeva Valentina V., Kozlova Anna B., Timchenko Natalia A.

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