FIELD: technology of treating freshly-picked fruits before their dispatch for storage. SUBSTANCE: method involves cooling of picked fruits in refrigerators for 2 days. After cooling fruits are subjected to treatment by CO2 of 40-% concentration for one day. Then fruits with tare are treated by method of plunging in aqueous solution of antioxidant for 10-15 c. Used as antioxidant is Echinolan Б4 in concentration of 0.015. After such treatment, fruits with tare are withdrawn and excessive solution is drained down. The fruits are dried and placed in storage chamber. Antioxidant is used for inhibition of free-radical processes for reducing functional derangements and fungus diseases of fruits during storage process. EFFECT: higher efficiency. 3 cl, 6 tbl
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