Chemical Composition of Ten Blackcurrant (Ribes nigrum L.) Cultivars
Heiberg Nina; Måge Finn; Haffner Karin
Журнал:
Acta Agriculturae Scandinavica, Section B – Soil & Plant Science
Дата:
1992-12-01
Аннотация:
Ten blackcurrant cultivars were evaluated for some quality components. On average, the sugar content was 9.0%, of which fructose made up 45%, glucose 40% and sucrose 15%. Soluble solids were 15.4% as an average for the ten cultivars in three years. The acid content was 5.1% of fresh weight, 88% was citric acid and 12% malic acid. The ascorbic acid content varied from 67 mg per 100 g fresh fruit in Hedda, to 204 mg per 100 g in Blackdown. Except for Hedda and Øjebyn, which both had low values of ascorbic acid and colour properties, the quality components of the cultivars were found to be within an acceptable range.
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