Fruits, as well as fruit products, play a very important role in human nutrition. However, a large number of different types of fruit are not available to consumers throughout the year, mostly due to the lack of storage capacity and expensive transport in cold stores. For this reason, significant quantities of different types of fruit are processed in the industrial plants of the food industry. However, during fruit processing there are various changes in the nutritive composition of fruit, and most often due to the influence of high temperatures during technological operations of fruit processing into various food products, such as fruit compotes, juices, etc. This paper investigates the influence of sour cherry compote storage time on the content of some nutritional components important in human nutrition, such as vitamin C content, phenolic compounds content, and some physico-chemical parameters that affect the quality and durability of food products (dry matter, acidity, pH).