Does Shoot Age Influence Biological and Chemical Properties in Black Currant (Ribes nigrum L.) Cultivars?

Abstract

The aim of this study was to examine the influence of shoot age on the biological and chemical properties of 13 black currant cultivars with different origins and ripening times. Phenological observations together with examined pomological and chemical characteristics were studied in two consecutive years at the experimental field near Belgrade, Serbia. The total content of phenols was estimated spectrophotometrically by the Folin-Ciocalteu method, while quantitative analysis of anthocyanin and flavonols aglycones was performed using a high-performance liquid chromatographic (HPLC) method. Principal component analysis was performed to establish differences in biological and chemical properties of black currants. Three-year-old shoots had an earlier start of all examined phenological stages, better generative potential, higher yields, while clusters and berries from 2-year-old shoots had significantly higher values for physical properties, total phenols, anthocyanin and flavanols aglycones and antiradical capacity. Late ripening cultivars had higher contents of all chemical compounds. The berries on 2-year-old shoots had total phenolics that ranged between 123.0 (‘Titania’) and 298.3 mg/100 g fresh weight (FW) (‘Ometa’), while total anthocyanins ranged between 398.5 (’Ojebyn’) and 1160.8 mg/kg FW (’Ometa’). According to the obtained results, cultivars ‘Ometa’, ‘Ben Lomond’, ‘Tsema’ and ‘Malling Juel’ can be recommended as the most promising for growing in the continental climate because they stood out with higher generative potential and yield, physical traits of cluster and berry, higher level of primary and secondary metabolites and DPPH activity in their berries.

Application of Imaging and Artificial Intelligence for Quality Monitoring of Stored Black Currant (Ribes nigrum L.)

“…Poland is considered the top producer and the primary exporter of fresh and processed black currant. Due to its importance in human nutrition and suitability for industrial processing, the cultivation of black currants is in continuous expansion [ 3 , 4 ].…”

“…Black currant crop is economically important and especially popular in northern and eastern European countries [ 10 ]. Black currants can be consumed fresh and in their processed forms, among others, as jams, juices, jellies, purees, yogurt ingredients, and syrups with health-promoting properties and nutraceutical composition [ 3 , 10 ]. Black currant fruit and buds can also be used for the production of alcoholic beverages, such as wine, spirits, or liqueur, and essential oil for perfumes and food flavoring [ 11 ].…”