The chokeberry fruits, called superfruits recently, because of the rich content of vitamins (P, C, K, E, B1, B2, B6 and beta-carotene), micro- and macroelements (iodine, manganese, fluoride, boron, molybdenum, iron, copper), phenolic compounds (PhC) (flavonoids, phenolic acids, tannins), carbohydrates (pectin, cellulose, sugar) and other nutrients possess different pharmacological properties: immunostimulent, strengthens blood vessels, hipotensive, antimicrobial, -viral, -inflammatory, -allergenic, antioxidant, tonic, choleretic, diuretic and other. In recent years, the fruits of chokeberry are very asked in the world market as a product of a healthy antioxidant food due to high content of PhC, but unfortunately it is not always possible to give natural products. That’s why there were carried out experimental biotechnological works to determinate the biological parameters (type of carpohystogene, age of donor-fruit to explant, explant position relative to nutritive substrate), physical (temperature, quality and duration of light) and chemical (a type of basic culture medium, type, dose and the ratio of phytohormones as additives) for the initiation and accumulation of fruit biomass (carpomass) in vitro from the fruit of A.melanocarpa (Michx.) Elliot [1]. As a result, screening of numerous observations and the results, were determinated the optimal conditions for the initiation and accumulation of carpomasses in vitro and were determined the vector factors to received the carpomasses, riched in PhC [2]. For structural (morphological, cellular and subcellular levels) and phytochemical analysis were chosen four pigmented carpomasses obtained on the nutritive medium Murashige and Skoog (1962) with different modifications: violet (2,5-3,5 mg/l NAA and 0, 5 mg/l K), pink-cream (4,0-5,0 mg/l NAA and 0,5 mg / l K), white-cream (1,0-2,0 mg/l NAA and 0,5 mg/l K) under the red part of the light spectrum, temperature 22-24oC, and green (when added 2,0-2,5 mg/l of 2,4-D and 0,5 mg/l K) under the natural light regime and temperature of 22-24oC [2,3]. Pigmented carpomasses were studied at the morphological, cellular and subcellular levels [1,3], and also the qualitative and quantitative phytochemical analyses of PhC in aqueous-alcoholic extracts of the pigmented carpomasses in vitro were studied in comparison with fruits in vivo by different methods: spectrophotometric, titrimetric, TLC, HPLC.