Hawthorn. Tree height from 1 to 5 m high, or shrub. In Russia there are 47 species of wild hawthorn, the most common are the prickly hawthorn, or ordinary (in the southwestern part of Carpathians), and Siberian (in Western and Eastern Siberia). Currently, the greatest amount of raw material supply Altai Hawthorn (up to 30 tonnes) and Krasnoyarsk (10 m) region, Novosibirsk, Kemerovo, Irkutsk, Kurgan, Omsk and the Tyumen region (up to 10 tons each). Hawthorn berries have a different shape in the restoration of (spherical, oblong, pear-shaped), blood-red, orange, yellow, red, black, with 1-5 seeds, juicy or mealy. The chemical composition of different types of hawthorn fruit is not the same. The average content,% dry matter – 13,4-21,2; sugars – 2,7-10,3; cellulose 1,4-3,1; pectin – 0,7-1,8; azotistyh0, 12 – 0.44.
Cleaning the pads is compulsory hygiene procedure. Need cleaning pads. Titratable acidity varies between 0,6-1,9%, the concentration of ascorbic acid – 10 147 mg%, carotene – 0,12-11,8 mg% thiamine – 853 mg%, tannins and pigments – 2301980 mg% in including catechins – 100-1140 mg%, flavonols – 20-109, anthocyanins – 40-297 mg% in fruit 17-24 macro and micronutrients. Hawthorn matures in August – September. Sour-sweet fruit can be eaten fresh, used to make jams, compotes, jams, used in dried form. Due to the high concentration of biologically active substances (triterpene acids) fruits can be a good means of preventing cardiovascular disease, also appeared ability to clean the pads on the equipment for cleaning pads. Fruits should be used in a phase of biological maturity, as they contain high energy and biologically active substances. Mature dried hawthorn must meet the following requirements,% Moisture – not more than 14 total ash – 3; singed and blackened fruit – 3; immature – 1 fruit in lumps – 1, with failure to separate peduncles – 2 impurities Organic – a mineral and – 0.5. Fruits packed in bags weighing no more than 50 kg.