in this article, it was observed that the amount of monosaccharides in the fruits of all studied cherry varieties increased significantly during the rapid freezing of cherry fruits during their initial technological treatment and subsequent processes. It was found that the high content of saccharides (%) in the fruit of cherry varieties differed among the cherry varieties. It was noted that it was 5.6% in the Lyubskaya 15 variety, 6.1% in the Shpanka chernaya variety, 5.8% in the Samarkandskaya variety, and 5.9% in the Podbelskaya variety.