Cultivation

Fresh Market Consumption — Black Currant

Ribes nigrum L.

A varietal characteristic determining suitability for “off-the-bush” consumption based on high flavor quality, pronounced aroma, and skin firmness. It includes the classification of varieties into dessert and industrial types, taking into account the biochemical value of the berries.

In the reference 103 varieties crop Blackcurrant, where this is mentioned in the description.

For fresh consumption in black currant breeding, dessert varieties are distinguished by their harmonious flavor and intense aroma. Unlike industrial varieties, which are oriented toward mechanical harvesting and processing, dessert varieties require a high sensory evaluation score.

A key quality factor for fresh consumption is the preservation of the specific aroma, attributed to essential oils, and the visual marketability of the berry. Pulp density and skin firmness play a decisive role in ensuring transportability, while the biochemical composition, including vitamin C and anthocyanins, is optimally assimilated when berries are consumed without thermal processing.

General information about the subject — on the page Fresh market use.

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.

Silvergieter

Active

Ribes nigrum L. · Blackcurrant

FR SK

4 records

Ben More

Active

Ribes nigrum L. · Blackcurrant

6 records

Andega

Active

Ribes nigrum L. · Blackcurrant

FR NL

8 records

Brödtorp

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