Successive ripening of the berries in the cluster is a common problem in production of currants. In experiment we studied three cultivars of Ribes genus. We studied black currant cultivar 'Tsema', red currant cultivar 'Rovada' and white currant cultivar 'Blanka'. Experiment was carried out in year 2015. In the experiment we studied quality parameters according to positon of berries in the cluster (basal, middle, and apical). Currants were harvested, then the cluster was cut in three parts and analysed. We analysed berry colour parameters, weight, firmness, number of berries, berry size and pH of juice. On HPLC we analysed content of sugars, organic acids, ascorbic acid and content of phenolics. Berries at the basal part of all three analysed cultivars had higher content of sugars, organic acids, ascorbic acid and phenolics in comparison to apical part of the cluster. In this study we confirmed that berries at the basal part of the currant cluster had better quality in comparison with berries at the apical part of the cluster within all three currant cultivars.
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