The aim of the study was to verify the usability of sea buckthorn (Hippophae rhamnoides L.) fruit from the cultivars grown in Poland for the manufacturing fruit and fruit-vegetable puree juices. Juices were made from sea buckthorn puree which had been obtained by straining the scalded fruit pulp. Juices with the best organoleptic properties were obtained under laboratory and pilot-plant conditions. The sea buckthorn content in juices never exceeded 16%. The scope of investigation covered the analysis of key qualitative features of the buckthorn puree and of selected juice samples, which were later stored in darkness at room temperature. Composition of four different sea buckthorn cultivars were analysed in the study: 'Prozracznaja', 'Botani- czeskaja-Lubitelskaja', 'Luczistaja' and 'Botaniczeskaja'. 'Botaniczeskaja-Lubitelskaja' turned out to have the highest total sugar (3.71%) and ascorbic acid content (82.3 mg/100 ml), as well as the highest antioxidant capacity (9.85 ^mol Trolox/100 ml). The highest content of carotenoids was notedin 'Prozracznaja' (9.97 mg/100 ml). Orange-sea buckthorn juice had the most ascorbic acid (31.56 mg/100 ml) and phenolic compounds (62.5 mg/100 ml). Tomato-sea buckthorn juice was richest in carotenoids content (5.15 mg/100 ml).
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