Compositional Differences of Phenolic Compounds between Black Currant (Ribes nigrum L.) Cultivars and Their Response to Latitude and Weather Conditions

Abstract

Phenolic compounds in black currants of three Finnish cultivars and their response to growth latitude and weather conditions were analyzed over a six-year period. 'Melalahti' had lower contents of total phenolic compounds (31.4% and 29.2% lower than 'Mortti' and 'Ola', respectively), total anthocyanins (32.6% and 30.5%), and total hydroxycinnamic acid derivatives (23.1% and 23.8%) (p < 0.05) and was less affected by growth latitude and weather conditions than 'Mortti' and 'Ola'. However, all the cultivars grown at higher latitude (66°34' N) had lower contents of total flavonols, total anthocyanins, and total phenolic compounds than those grown at lower latitude (60°23' N) (p < 0.05). The content of total hydroxycinnamic acid conjugates did not vary in 'Melalahti' (p > 0.05) but increased as the latitude increased in 'Mortti' and 'Ola' (p < 0.05). Temperature and radiation were the major weather variables influencing the composition of phenolic compounds. Delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, and myricetin-3-O-glucoside content showed positive correlations with temperature and radiation in all three cultivars. The study gives important guidelines for the selection of raw materials and growth sites as well as for the berry cultivation for commercial exploitation of black currant berries.

Environmental effects on fruit composition of cloudberry/bakeapple (Rubus chamaemorusL.) grown in southern Labrador, Canada

“…The results are in agreement with a number of researchers studying composition of the cloudberry/ bakeapple fruit (Faragher 1983;Poudel et al 2009;Akerstrom et al 2010;Martinussen et al 2010;Zheng et al 2012;Li 2013).…”

“…Changing day length did not have any effect on anthocyanin content in these reports (Koponen et al 2007;Akerstrom et al 2010). In black currant, a positive correlation with temperature was found for anthocyanins but not for cyanindinÁglycoside (Zheng et al 2012). The authors also reported that total anthocyanins were lower in black currant grown in more northern regions of Finland (Zheng et al 2012).…”

“…In black currant, a positive correlation with temperature was found for anthocyanins but not for cyanindinÁglycoside (Zheng et al 2012). The authors also reported that total anthocyanins were lower in black currant grown in more northern regions of Finland (Zheng et al 2012). On the other hand, Akerstrom et al (2010) indicated that bilberries grown at higher latitudes contained more anthocyanins due to longer day length and solar radiation.…”

“…Both acids belong to the hydroxycinnamic acid group. However, Zheng et al (2012) have shown hydroxycinnamic acid increasing with the increasing latitude. Caffeic acid concentrations in bakeapple fruit in this study did not follow this trend.…”

“…According to research done by Poudel et al (2009), the higher temperature would result in decreasing of accumulation rates of sugars (glucose and fructose). On the other hand, research indicated that total sugar contents in sea buckthorn berries grown at higher latitude were lower than those grown at lower latitude (Zheng et al 2012). In our study, bakeapple fruits matured between 200 and 230 Julian days, which was the warmest period of the growing season in Labrador (Li 2013).…”