Berries are a large and economically very important group of fruit. Serbia is not at the top in the production of this fruit, but is at the top in exported quantities of berries. Almost the total amount of berries are exported i n frozen condition. The aim of this study was to analyze the influence of freezing process on the quality and sensory characteristics of berry fruit. Investigation were carried out with the strawberry, raspberry and blackberry fruits. Within the sensory qu ality analysis, special emphasis is placed on maintaining the strength and color of these delicate fruits. As quality parameters, content of total sugar and acid, dry matter content and pH value s of berry fruits were analysed. The content of vitamin C in t he berries, before and after process of freezing, were determined. The obtained results showed that there was no significant changes in chemical quality parameters. Somewhat larger changes was in sensory characteristics, as determined by the loss of streng th and consistency, especially in strawberry fruit
