Cultivation

Processing suitability of redcurrants

Ribes rubrum L.

A complex of biochemical and morphological berry properties that determine their value for the production of gelled products, juices, and purées. Key factors include high pectin content and a balanced sugar-acid index.

In the reference 95 varieties crop Redcurrant, where this is mentioned in the description.

The primary technological advantage of redcurrants is a high content of pectic substances in the range of 0.8–1.6%, which provides natural gelling ability to the berries without the use of additives. When evaluating varieties, the sugar-acid index, which influences the sensory characteristics of the products, and the total solids content, which determines the final product yield, are also taken into account.

Morphological indicators, such as easy berry detachment from the strig, are critical for the mechanized harvesting of raw materials. In the production of juices and purées, a significant criterion is the waste output, including skins and seeds, the share of which varies from 23 to 38% depending on varietal characteristics. High-tech varieties are characterized by an optimal juice-to-pulp ratio and the stability of anthocyanin pigments during thermal processing.

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

Sources8

Varieties of Redcurrant 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.