Cultivation

Freezing suitability of red currant

Ribes rubrum L.

A technological indicator of red currant fruit quality, characterized by the ability of berries to retain skin morphological integrity and biochemical composition after exposure to low temperatures.

In the reference 40 varieties crop Redcurrant, where this is mentioned in the description.

The freezing suitability of red currants is determined by the resistance of the berries to skin cracking and discoloration during storage. Varieties with high suitability are capable of retaining over 90% of intact fruits, whereas defect-prone forms lose their marketable appearance and juice upon thawing.

The high natural pectin content in red currant fruits is a specific technological feature that allows frozen raw material to be used for the preparation of jellies and preserves without the addition of thickening agents. When blast freezing conditions are met and stored at -18°C, the berry retains up to 90% of its vitamin and mineral complex.

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

Sources4

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.