The article shows the effect of processing polysaccharide compositions on the microflora of cherry fruits after storage. The research was conducted during 2016−2019 on the basis of the research station of pomology named after L.P. Symyrenko IS NAAS with the fruits of Alpha varieties of cherries, which were sprayed with a solution of 100 mg/l of salicylic acid the day before harvest; 1 % chitosan with salicylic acid (100 mg/l). Selected cherries were washed with water and immersed in 5 % sodium alginate solution.After storage, the amount of epiphytic microflora increased to 1,3 103 CFU/g. Spraying cherry fruits with a solution of chitosan with salicylic acid made it possible to reduce the growth rate of MAFAnM by 5,2 times compared to the control. Treatment of cherry fruits with sodium alginate helped to reduce the number of epiphytic microflora by 4,2 times.Pre-treatment of cherries before storage helped to stop the growth of yeast and the appearance of mold. In the control version, their number was at the level of 1,26 103 CFU/g. In the experimental variants, it decreased by 3,7–6,3 times. The smallest amount remained in cherry fruits treated with a solution of chitosan with salicylic acid.Given the high percentage of spoilage of fruits after harvest, transportation and storage, the prospect of further research will be to continue research on the use of postharvest treatment of fruits with polysaccharide compositions on their microflora during storage
cherry fruits, epiphytic microflora, sodium alginate, chitosan, salicylic acid