Effects of Latitude and Weather Conditions on Contents of Sugars, Fruit Acids, and Ascorbic Acid in Black Currant (Ribes nigrum L.) Juice

2009 ◽  
Vol 57 (7) ◽  
pp. 2977-2987 ◽  
Author(s):  
Jie Zheng ◽  
Baoru Yang ◽  
Saska Tuomasjukka ◽  
Shiyi Ou ◽  
Heikki Kallio
Keyword(s):  
Ascorbic Acid ◽  
Weather Conditions ◽  
Ribes Nigrum ◽  
Black Currant ◽  
Fruit Acids

scholarly journals The most important quality criteria of some homegrown black-currant varieties I. Ascorbic acid

1965 ◽  
Vol 37 (4) ◽  
pp. 264-281
Author(s):  
Taina Kuusi
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Quality Criteria ◽  
Ascorbic Acid Content ◽  
Weather Conditions ◽  
Black Currant ◽  
Quality Properties ◽  
Clear Cut ◽  
Degree Of Maturity ◽  
North Latitude

A comparative study has been made with a view to clarification of the quality properties of some home-grown black-currant varieties. Twelve varieties were examined; samples were obtained from 6 different localities, of which the southernmost was Piikkiö, and the northernmost Rovaniemi, over a period of three years. The analytical results were compared with the totals of heat, the totals of hours of sunshine, and the precipitaition during the years concerned. Ascorbic acid, one of the most important criteria of quality, was assayed by application of the method of Robinson & Stotz, slightly modified. On the basis of the results obtained, mutual comparison of the varieties studied is possible along with consideration of the possible effects of weather conditions and the degree of north latitude of the place of growth. It is well known that the ascorbic acid content is dependent upon the variety. Accordingly, the following diminishing sequence was found in the ascorbic acid content of the varieties studied: Boskoop, Roodknop, Westwick Choice, Wellington XXX, Gerby, Wellington X, Åström, Brödtorp, Goliath, Silvergieter, Janslunda and Black of Lepaa. In this series, the amount of ascorbic acid fell from 250 to 127 mg/100g; considerable variations occurred in each variety. As for weather conditions, the summer temperature showed the greatest effect; in general, low temperature increased the amount of ascorbic acid. However, Brödtorp and Black of Lepaa often formed an exception. The number of hours of sunshine produced a similar effect, but to a lesser degree; by contrast, precipitation evinced no clear-cut effect. The degree of north latitude of the locality also seems to exert some effect, probably mainly because a latitude further north means a lowering of the temperature, and consequent retardation of the ripening, which again causes higher ascorbic acid values. Comparison with published reports shows that in principle the present results are in line with those presented earlier. The differences might be attributable to different methods of assay, or variability in the varieties concerned. The northern latitude of the place of growth and the degree of maturity may be of importance.

Effects of latitude and weather conditions on sugars, fruit acids and ascorbic acid in currant (Ribes sp.) cultivars

2009 ◽  
Vol 89 (12) ◽  
pp. 2011-2023 ◽  
Author(s):  
Jie Zheng ◽  
Heikki Kallio ◽  
Baoru Yang
Keyword(s):  
Ascorbic Acid ◽  
Weather Conditions ◽  
Fruit Acids

Fungus Spaeropsis Malorum peck. One of the currant stalk drying agents

2020 ◽  
Vol 62 ◽  
pp. 172-178
Author(s):  
S. E. Golovin
Keyword(s):  
Causative Agent ◽  
High Frequency ◽  
Frequency Of Occurrence ◽  
Ribes Nigrum ◽  
Black Currant ◽  
Causative Agents ◽  
Pear Trees ◽  
Red Currant

The article highlights the results of research carried out in 2019-2020 to study the reasons for the drying out of the stems of black currant (Ribes nigrum L.), red currant (Ribes rubrum L.) and golden currant (Ribes aureum L.). As a result of research, the fungus Sphaeropsis malorum Peck. in the first in Russia it was revealed from the drying stems of three types of black currants, red currants and golden currants. This  pathogen inhabited currant stems together with fungi from the genus Cytospora spp., causative agents of stem drying. On red currants, it was established that S. malorum was the main causative agent of branch drying, as indicated by the high frequency of occurrence (75.0-83.3 %) of this fungus on the affected stems, compared with species from the genus Cytospora spp. (16.7-33.3 %) and Phomopsis ribesia (25.0 %). Due to the fact that the cultivation of currants in the immediate vicinity of apple and pear trees leads to infection of plants with the fungus S. malorum, it is necessary to avoid planting currants in the vicinity of fruit-bearing seed gardens.

Anthocyanin-rich black currant (Ribes nigrum L.) extract affords chemoprevention against diethylnitrosamine-induced hepatocellular carcinogenesis in rats

2011 ◽  
Vol 22 (11) ◽  
pp. 1035-1046 ◽  
Author(s):  
Anupam Bishayee ◽  
Thomas Mbimba ◽  
Roslin J. Thoppil ◽  
Erzsébet Háznagy-Radnai ◽  
Péter Sipos ◽  
...  
Keyword(s):  
Ribes Nigrum ◽  
Black Currant ◽  
Hepatocellular Carcinogenesis

USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION

2021 ◽  
Author(s):  
Е.С. КЕЛЕНКОВА ◽  
Е.Ю. ЕГОРОВА
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Nutritional Value ◽  
Raw Materials ◽  
Age Groups ◽  
Sea Buckthorn ◽  
Vacuum Drying ◽  
Black Currant ◽  
Organoleptic Characteristics ◽  
Standard Quality

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью. The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value.

scholarly journals The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

1964 ◽  
Vol 36 (1) ◽  
pp. 161-180
Author(s):  
Taina Kuusi
Keyword(s):  
Ascorbic Acid ◽  
Relevant Literature ◽  
Organoleptic Properties ◽  
Black Currant ◽  
Organoleptic Evaluation ◽  
Freeze Dried ◽  
Juice Concentrate ◽  
The Stability ◽  
And Storage

Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality was assessed from the stability of ascorbic acid and colour, the aroma number, and organoleptic evaluation. Storage lasted up to 8 months. It was established that the cloudiness exercised a slight protective effect on ascorbic acid. However, the instability of the cloud meant that the appearance of the cloudy juice was less attractive than that of the clear juice. No well-founded advantage of the cloudy juice could be demonstrated. Concentration proved less suitable, as there occurred harmful changes in ascorbic acid, colour and organoleptic properties. The freezing-drying method was excellent with respect to ascorbic acid and colour. In contrast, considerable losses in aroma occurred, with consequent weakening of the organoleptic properties. This method would be of advantage only in combination with aroma recovery, and solution of the financial problems involved. The results are discussed in the light of relevant literature.

scholarly journals Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum l.) and red currant (Ribes rubrum l.) cultivars

2012 ◽  
Vol 31 (2) ◽  
pp. 217 ◽  
Author(s):  
Todor Vulić ◽  
Ninoslav Nikićević ◽  
Ljubiša Stanković ◽  
Milovan Veličković ◽  
Marina Todosijević ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Ethyl Acetate ◽  
Sensory Evaluation ◽  
Chemical Characteristics ◽  
Ribes Nigrum ◽  
Black Currant ◽  
Fruit Spirits ◽  
Red Currant

Chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa, Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2 - 595.0 g/hl A. A) and amyl alcohols (74.2 - 204.8 g/hl A. A). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.

scholarly journals Influence of unstable weather conditions on the passage time of phenological phases of black currant in the Middle Urals

2020 ◽  
Vol 198 (7) ◽  
pp. 23-28
Author(s):  
Elena Chebotok
Keyword(s):  
Weather Conditions ◽  
Passage Time ◽  
Early Flowering ◽  
Practical Significance ◽  
Middle Urals ◽  
Black Currant ◽  
The Middle Urals ◽  
Late Flowering ◽  
Early Maturation ◽  
Phenological Phases

Abstract. Purpose. The research is aimed at studying the influence of weather conditions on the timing of the phenological phases of black currant in the Middle Urals. Methods. The study is based on methods of phenological observations in accordance with generally accepted methods. Results and practical significance. It was found that black currant adapts well to unstable weather conditions in recent years in the Middle Urals, during the research period, budding was observed in the period from April 12 to May 4; the dates of the beginning of flowering were marked from May 10 to May 28; maturation dates are marked from July 16 to August 10. The shift in the dates of onset of the main phases of vegetation from the average long-term can reach 14 days. Industrial plantings should consist of varieties of different flowering and maturation periods, to avoid the spring frosts of the main part of the plantation, as well as to form a conveyor for the arrival of fresh berries. The experiment identified five early-flowering cultivars in the Middle Urals: Zabava, Fortuna, 1-3-010-13, 3-2-010-13, 6-44-00-03; four late-flowering: Gerkules, Slavyanka, 5-1-010-13, 8-2-010-13; the remaining 28 cultivars are of the average flowering period. Five varieties of early maturation are identified: Zabava, 2-1-010-13, 2-4-010-13, 3-1-010-13, 5-1-010-15; four late maturation: Zaglyaden’e, Kipiana, Chudnoe mgnovenie, Slavyanka; the remaining 28 varieties are of average maturation. Not all early-flowering cultivars are early-maturing, and not all late-flowering cultivars are late-maturing. The scientific novelty consists in the study of phenological rhythms of black currant varieties of various genetic origin in unstable weather conditions of recent years in the Middle Urals.

Sign in / Sign up

Export Citation Format

Share Document