Cultivation

Suitability for processing — blackcurrant

Ribes nigrum L.

A comprehensive evaluation of berry quality based on biochemical composition and physico-mechanical properties, determining their efficiency for the industrial production of juices, jams, and jellies.

In the reference 138 varieties crop Blackcurrant, where this is mentioned in the description.

Technological evaluation includes the analysis of soluble solids content, the optimal level of which is at least 10%. For the production of high-quality gelled products, an organic acid content of at least 1% and about 1% pectin substances are required to ensure the necessary gelling capacity.

Physico-mechanical properties determine a cultivar's suitability for mechanical harvesting and transportation. A critical parameter is the berry detachment force, which should be in the range of 0.49 to 1.47 N; exceeding these limits leads to either spontaneous abscission or damage during harvesting.

General information about the subject — on the page Suitability for processing.

Sources8

Varieties of Blackcurrant mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.