[Diversity of blackcurrant and redcurrant for a biochemical composition of fruits]
2009
Zhbanova, E.V., The I.V. Michurin All-Russia Research and Development Inst. of Fruit Crop Genetics and Breeding, Tambov Region (Russian Federation)
The content of the follow substances is studied in fruits of blackcurrant (BC) and redcurrant (RC): soluble solid matter, sugars, organic acids, ascorbic acid, catechines, pectin matters. The plants are grown in the Central Chernozem zone of Russia. The varieties of BC Biya, Wellington, Sladkoplodnaya and the ones of RC Bordovaya Viksne, Gonduin and Laturnice are characterized by a high content of dry matter (more than 19 and more than 13% respectively). The varieties of BC Belorusskaya Sladkaya, Sladka Yagoda, Tambovskaya Pozdnyaya, Titaniya and the varieties of RC Osipovskya, Niva and Vika accumulate a raised amount of sugars (more than 10 and more than 7.5% respectively). The varieties of BC Wellington, Liya Plodorodnaya, Sladkoplodnya and the ones of RC Jonkheer van Tets, Konservnaya Krasnaya are outlined by a low acidicity (less than 2%). The varieties of BC Amurskaya, Belorusskaya Sladkaya, Vitaminnaya Rannya, Orlovskaya Serenada and the ones of RC Niva, Bordovaya Viksne have a high content of ascorbic acid (more than 200 and more than 50 mg/100 gram respectively). The varieties of BC Gerbi, Cotsworld Cross, Ojebyn, Sladka Yagoda, Studencheskaya, Fertodi, Orlovskaya Serenada, Triton and the ones of RC Vinograd Vagnera and Red Lake stand out for catechine content (more than 600 mg/100 gram). The varieties of BC Lubava, Chernij Zhemchug, Malenkij Printz, Elevesta, Chernavka, Zagadka, Zelenaya Dymka and the ones of RC Asora and Osipovskaya are notable for a high content of pectines (more than 1.5%). The varieties of RC Plodorodnaya iz Palnau, Jonkheer van Tets, Tambovskaya Rannyaya and Bordovaya Viksne have a raised content of anthocyanins (more than 100 mg/100 gram).
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