The elaboration of technologies for food storage is one of the priority directions of development of the food-processing industry. A definite place among technologies of food storage is occupied by method of freezing with cold which in comparison with others methods keeps the properties of the product practically intact. It was established that during freezing and storage nutritive elements of fruits are isolated and losses are insignificant. The main objective of this study was the research of influence of cold treatment on horticultural products, especially preserving of biological value, comparing to other storage methods such as sterilization. Biological value and quality parameters of frozen fruits samples stored by researched method during all recommended period of storage and after defrost remain intact. It was proved that researched method of storage is efficient, easy to manage and ensure a high quality of product.