Qualitative Properties of the Fruits of Blackcurrant Ribes Nigrum L. Genotypes in Conventional and Organic Cultivation

Open access

Abstract

The aim of the investigation was to evaluate the effect of genotype and growing conditions on blackcurrant fruit weight and biochemical composition. The trial was carried out during the years 2011 and 2012 in South Estonia with two cultivation methods (conventional and organic) and eight genotypes of different genetic background, including two Scottish, ‘Ben Alder’ and ‘Ben Lomond’; two Swedish ‘Intercontinental’ and ‘Titania’; a Belarusian ‘Pamyati Vavilova’, and three recently selected genotypes from the Estonian blackcurrant breeding programme, ‘Karri’, ‘Asker’, and ‘Mairi’. From each genotype and in both cultivation sites 500 g of fruit at full maturity was collected in three replications. Fruit weight, soluble solids (SS), sugars, organic acids, sugar/acid ratio, and ascorbic acid (AsA) concentrations were determined. Fruits from the organic cultivation site were smaller and contained more SS and sugars, they also had a higher sugar/acid ratio than conventionally grown berries. Organic acids and AsA concentrations were higher in berries from conventional cultivation systems compared to the organic ones. ’Karri’ had the highest SS and sugar concentrations and sugar/acid ratio and the lowest concentration of acids on average over the years and cultivation methods. The highest AsA concentration was determined in ‘Asker’ and ‘Ben Lomond’.

Anonymous (1984). ISO 6557-2:1984. Fruits, vegetables and derived products - Determination of ascorbic acid concentration - Part 2: Routine methods Geneva: International Organization for Standardization.

Anttonen, M. J., Karjalainen, R. O. (2006). High-performance liquid chromatography analysis of black currant (Ribes nigrum L.) fruit phenolics grown either conventionally or organically. J. Agric. Food Chem., 54, 7530?7538.

Bordonaba, G. J., Terry, L. A. (2008). Biochemical profiling and chemometric analysis of seventeen UK-grown blackcurrant cultivars. J. Agric. Food Chem., 56 (16), 7422-7430.

Brennan, R. M. (2008). Currants and gooseberries. In: Hancock, J. F. (Ed.). Temperate Fruit Crop Breeding. Springer, Berlin, pp. 177-196.

Hooper, F. C., Ayres, A. D. (1950). The enzymatic degradation of ascorbic acid. Part 1. The inhibition of the enzymatic oxidation of ascorbic acid by substances occurring in black currants. J. Agric. Food Chem., 1, 5-8.

Hummer, K. E., Barney, D. L. (2002). Currants. Hort. Technol., 12 (3), 377-387.

Kahu, K., Jänes, H., Luik, A., Klaas, L. (2009). Yield and fruits quality of organically cultivated black currant cultivars. Acta Agri. Scan. Section BSoil and Plant Sci., 59, 63-69.

Kaldmäe, H., Libek, A-V., Arus, L., Kikas, A. (2013). Genotype and microclimate conditions influence ripening pattern and quality of blackcurrant (Ribes nigrum L.) fruit. Zemdirbyste / Agriculture, 100 (2), 167-174.

Kazimierczak, R., Hallmann, E., Rusaczonek, A., Rembiałkowska, E. (2008). Antioxidant concentration in black currants from organic and conventional cultivation. J. Polish Agri. Uni., 11 (2), 28.

Kruger, E., Dietrich, H., Hey, M., Patz, C. D. (2011). Effects of cultivar, yield, berry weight, temperature and ripening stage on bioactive compounds of black currants. J. Appl. Bot. Food Qual., 84, 40-46.

Lister, C. E., Wilson P. E., Sutton, K. H., Morris, S. C. (2002). Understanding the health benefits of blackcurrants. Acta Hortic., 585, 443-449.

Miller, N. J., Rice-Evans, C. A. (1997). The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink. Food Chem., 60, 331-337.

Ochmian, I. D., Dobrowolska, A., Cheùpiński, P. (2014). Physical parameters and chemical composition of fourteen blackcurrant cultivars (Ribes nigrum L.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 42 (1), 160-167.

Pantelidis, G. E., Vasilakakis, M., Manganaris, G. A., Diamantidis, Gr. (2007). Antioxidant capacity, phenol, anthocyanin and ascorbic acid concentrations in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem., 102, 777-783.

Pluta, S., Zurawicz E., Broniarck-Niemiec, A. (2005). Comparison of the production value of new Polish blackcurrant clones and selected foreign cultivars. Zesz. Nauk ISK, 13, 63-68.

Raudsepp, P., Kaldmäe, H., Kikas, A., Libek, A.-V., Püssa, T. (2010). Nutritionalquality of berries and bioactive compounds in the leaves of black currant (Ribes nigrum L.) cultivars evaluated in Estonia. J. Berry Res., 1, 53-59.

Tabart, J., Kevers, C., Pincemail, J., Defraigne, J-O., Dommes, J. (2006). Antioxidant capacity of black currant varies with organ, season and cultivar. J. Agric. Food Chem., 54 (17), 6271-6276.

Tabart, J., Kevers, C., Evers, D., Dommes, J. (2011). Ascorbic acid, phenolic acid, flavonoid, and carotenoid profiles of selected extracts from Ribes nigrum. J. Agric. Food Chem., 59 (9), 4763-4770.

Turkin, V. A., Shirokov, E. P. (1960). Processing and Preservation Tech¬nologies for Fruit and Vegetables [Туркин, В. А., Широков, E. П. Технология хранения и переработки плодов и овощей]. Gossu- darstvennoje izdatelstvo selskohozijaistvennoi literature, Moscow, pp. 149-156 (in Russian).

Vagiri, M., Ekholm, A., Öberg, E., Johansson, E., Andersson, S., Rumpunen, K. (2013). Phenols and ascorbic acid in black currants (Ribes nigrum L.): Variation due to genotype, locations and year. J. Agric. Food Chem., 61, 9298-9306.

Vagiri, M. R. (2014). Phenolic compounds and ascorbic acid in black currant (Ribes nigrum L.): Variation due to Genotype, Ontogenetic Stage, Harvest. Doctoral Thesis Swedish University of Agricultural Sciences, Alnarp, Sweden. 68 pp.

Walker, P. G., Viola, R., Woodhead, M., Jorgensen, L., Gordon, S. L., Brennan, R. M., Hancock, R. D. (2010). Ascorbic acid concentration of black currant fruit is influenced by both genetic and environmental factors. Funct. Plant Sci. Biotechnol., 4, 40-52.

Woznicki, T. L., Heide, O. M., Sonsteby, A., Wold, A. B., Remberg, S. F.(2015a). Effects of controlled post-flowering temperature and daylength on chemical composition of four black currant (Ribes nigrum L.) cultivars of contrasting origin. Sci. Hortic., 197, 627-636.

Woznicki, T. L., Heide, O. M., Sonsteby, A., Wold, A. B., Remberg, S. F. (2015b). Yield and fruit quality of black currant (Ribes nigrum L.) are favoured by precipitation and cool summer conditions. Acta Agric. Scand. Sect. B Soil Plant Sci., 65, 702-712.

Zheng, J., Kallio, H. and Yang, B. (2009a). Effect of latitude and weather conditions of sugars, fruit acids and ascorbic acid in currant (Ribes sp.) cultivars. J. Sci. Food Agric., 89 (12), 2011-2023.

Zheng, J., Yang, B., Tuomasjukka, S., Ou, S., Kallio, H. (2009b). Effect of latitude and weather conditions of sugars, fruit acids and ascorbic acid in black currant (Ribes nigrum). J. Agric. Food Chem., 57 (7), 2977-2987.

Zheng, J., Yang, B., Ruusunen, V., Laaksonen, O., Tahvonen, R., Hellsten, J., Kallio, H. (2012). Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions. J. Agric. Food Chem., 60, 6581-6593.

Journal Information

CiteScore 2017: 0.22

SCImago Journal Rank (SJR) 2017: 0.127
Source Normalized Impact per Paper (SNIP) 2017: 0.211

Metrics

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 325 325 30
PDF Downloads 140 140 15