Physiological parameters of leaves as a quality parameter of red currant fruits indicating harvest maturity
2025
Piotr Kuźniar | Justyna Belcar | Józef Gorzelany
Red currant (Ribes rubrum L.), black currant and raspberry are ones of the most frequently produced soft fruits in Poland because of their characteristic taste and chemical properties, which are widely used in food processing. The possibility of assessing the bushes on plantation during the growing season, including physiological parameters of the leaves and determining the nutritional status of the plants through the use of optical meters, allows growers to react quickly to obtain fruit of high processing quality. In this study, the relationships between selected physiological parameters of leaves and morphological traits and mechanical and chemical properties of the fruits of three red currant cultivars (‘Luna’, ‘Losan’ and ‘Red Dutch’ (‘Holenderska czerwona’ in Polish) on the day of harvest were assessed. The study showed that the content of flavonoids and chlorophyll in red currant leaves increased with the fruit ripening and was highest on the day of fruit harvest, and the values of FlvM and AnthM for ‘Luna’ cultivar were significantly higher, which was related to its earlier fruit ripening compared to the other two (‘Red Dutch’ and ‘Losan’) cultivars analysed. Correlations between morphological traits, mechanical and chemical properties of fruit and selected physiological parameters of leaves of currant cultivars varied. The data indicated that multi-pigment meter can be useful for an easy, non-destructive evaluation of selected physiological parameters of leaves to assess red currant fruit quality and harvest maturity.
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