FRUIT NUTRITION VARIATION DURING HARVEST OF BLACK CURRANT

Fruit from 12 black currant cultivars was harvested five times during fruit maturation and variability in fruit quality attributes was studied.
Vitamin C content of the Scottish ‘S1’ and ‘S3’ was superior, followed by ‘S4’ and ‘S5’. Fruit skin colour of ‘Ben Nevis’ and ‘S4’ were best at the third harvest, but ‘S3’ expressed good fruit colour in the fourth harvest.
Fruit acidity of ‘S1’, ‘Ben Lomond’ and ‘Ben Nevis’ was higher than other cultivars. in the highest sugar contents were found in ‘Brodrop’, ‘Risager’, ‘Fertodi’, ‘S3’, ‘S4’, ‘S2’ and ‘S1’. Vitamin C content decreased from the 1^st to the 5^th harvest.
Acidity and color values were highest appeared in the 3^rd or 4^th harvest; while the highest sugar content was typically found in the 2^nd, 3^rd, 4^th or 5^th. Harvest varying among cultivars.
The optimum time for harvesting fruit for processing was 4 to 8 d after 90% fruits turned black, differed according to cultivar.

XXVII International Horticultural Congress – IHC2006: International Symposium on The Role of Postharvest Technology in the Globalisation of Horticulture

Li Yadong, Liang Yinghai, Wu Lin, Zhang Zhidoong

black currant, fruit nutrient

https://doi.org/10.17660/ActaHortic.2008.768.43