2016, Pages 101–126
Chapter 5 – Black (Ribes nigrum L.) and Red Currant (Ribes rubrum L.) Cultivars
Abstract
Black
and red currants are widely consumed throughout the world, usually in
fresh, frozen, or processed form. It has been shown that currants
possess positive effects in dietary management of various diseases
(hypertension, osteoporosis, inflammation, cancer, and cardiovascular
disease). Ascorbic acid, anthocyanins, and flavonoids are the most
valuable compounds present in black and red currants. Besides the high
content of these active compounds, good nutritional and sensory quality,
yield, fruit size (mostly depended on its end use), resistance to pests
and diseases, and uniform ripening are also of great importance.
Therefore, numerous commercial breeding programs exist today, aiming to
fulfill those criteria by developing new currant cultivars. From more
than 150 species of genus Ribes, two species that have been used mostly for development of new cultivars are Ribes nigrum and Ribes rubrum. The main producers of black and red currants are from Europe (Russian Federation, Poland, Ukraine, Netherlands, France).
Keywords
- Biological activity;
- Black currant;
- Cultivars;
- Phenolics;
- Red currant;
- Ribes
Copyright © 2016 Elsevier Inc. All rights reserved.
