Consumption of fruit which is rich in phenolic compounds and has high antioxidant activity, prevents risk factors of various diseases. Numerous researches confirm that plants rich in such substances reduce the risks of cancer, heart diseases and hypertension. In view of the above, the goal of the research is to study prospective peach varieties in Georgia and compare them in terms of their total polyphenols content and antioxidant activity, determine the correlation between total polyphenols content and antioxidant activity during the storage of fruits. We have studied the total polyphenols content and antioxidant activity in peach fruit of different varieties before and during the storage. The conducted research showed a strong positive correlation between total polyphenols and antioxidant activity. During the storage the total polyphenols and antioxidant activity have decreased in peaches of both varieties. This change can be generalized and considered a common pattern. However, the genotype of a variety affects the strength of correlation.

C-phycocyanin (C-PC) is a high-value pigment–protein in <i>Spirulina</i> biomass whose thermolability makes it vulnerable to degradation during post-harvest drying, yet freeze-drying—the gold-standard preservation method—remains prohibitively energy-intensive for large-scale production. This study investigated whether controlled-humidity air drying can preserve C-PC content and its antioxidant functionality in dried biomass comparably to freeze-drying. Wet <i>Spirulina</i> biomass (25 g fresh weight) was dried under nine factorial combinations of temperature (25, 40, and 60°C) and relative humidity (20, 30, and 40%) using a temperature–humidity chamber, with freeze-drying (FD) as the reference. C-PC was extracted, quantified spectrophotometrically along with allophycocyanin and chlorophyll, and its purity index (A<SUB>620</SUB>/A<SUB>280</SUB>) and antioxidant activity (DPPH radical scavenging, IC<SUB>50</SUB>, and ascorbic acid equivalent antioxidant capacity) were determined. Statistical analyses included one-way ANOVA with Tukey's post-hoc test and partial Pearson correlation. Air drying at 25°C yielded C-PC contents of 184.39 - 194.72 mg g<SUP>-1</SUP> DW (98 - 104% of the FD reference, 188.11 mg g<SUP>-1</SUP> DW) with food-grade purity indices of 0.95 - 1.00, whereas drying at 40°C and 60°C reduced C-PC to 76 - 85% and 58 - 63% of the FD value, respectively. Partial correlation analysis identified temperature as the dominant determinant of C-PC loss (Pearson <i>r</i> = -0.90 to -1.00), while relative humidity exerted a secondary, modulatory influence. The 25°C air-dried C-PC retained 86 - 87% of the antioxidant capacity of a commercial C-PC reference standard, approaching the 94% retention achieved by freeze-drying. These findings demonstrate that controlled-humidity air drying at 25°C and 20 - 30% relative humidity effectively preserves both C-PC yield and bioactivity at levels comparable to freeze-drying, offering a potential scalable and low-cost drying alternative for the <i>Spirulina</i> nutraceutical industry