Cultivation

Suitability for freezing — blackcurrant

Ribes nigrum L.

For blackcurrants, blast freezing is the optimal method for preserving vitamin C and tissue structure. The quality of the raw material is determined by the berries' ability to detach cleanly (dry abscission) and the firmness of the skin.

In the reference 57 varieties crop Blackcurrant, where this is mentioned in the description.

When freezing blackcurrants, the speed of the process is of decisive importance. Blast freezing minimizes the size of ice crystals, preventing the destruction of cell walls and excessive juice loss upon thawing. The optimal storage temperature for maximum preservation of ascorbic acid is considered to be -24°C, whereas higher temperatures contribute to the degradation of biologically active substances.

The internal structure of the berries involves specific micro-reservoirs where ice formation occurs. Slow freezing leads to the formation of crystals in the intercellular space, which increases osmotic pressure and leads to significant moisture loss. Therefore, for processing, cultivars with firm skin and the ability to detach cleanly are preferred, as they ensure fruit integrity and compositional stability during long-term storage.

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

Sources6

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.