ISHS Acta Horticulturae 352: VI International Symposium on Rubus and Ribes
NUTRIENT MATTER CONTENTS IN FRESH AND PROCESSED CURRANT FRUITS |
| Authors: | L. Pecho, J. Takác, J. Cvopa |
| Abstract:
Research Institute of Fruit and Decorative Trees Bojnice (RIFDT) has evaluated contents of main nutrient matters in fresh and processed currant at broad assortment of varieties and hybrids for years. From 1989 to 1991 vitamin C contents in black currant was from 90 to 355 mg. 100 g-1, in red and white currants 16 – 65 mg. 100 g-1. Stewed black currant had contained 49 – 127 mg of vitamin C, stewed red and white currants up to 15 mg. 100g -1. Black currant juice had contained 30 – 122 mg of vitamin C, frozen black currants 96 – 181 mg. 100 g-1. From point of view of nutrient matter contents seems to be most abundant in varieties OTELO, EVA, TATRAN, DETVAN. | |
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