EFFECT OF LONG-TERM STORAGE ON THE MAIN QUALITY PARAMETERS OF HONEY BEE

Honey ? a valuable food product with significant dietary and medicinal properties. As biologically active product it has well expressed 8 bactericidal properties that may fall under abuse conditions of storage options .pri zero temperatures primarily amino acids and vitamins are destroyed and at elevated temperatures created huanydynmonofosfat, reduced enzyme activity, changing organoleptic parameters: the smell, color, consistency. So urgent problem of examination and evaluation of honey after prolonged storage.