Ascorbate pool, sugars and organic acids in black currant (<i>Ribes nigrum</i> L.) berries are strongly influenced by genotype and post‐flowering temperature

Woznicki, Tomasz L.; Sønsteby, Anita; Aaby, Kjersti; Martinsen, Berit Karoline; Heide, Ola M.; Wold, Anne-Berit; Remberg, Siv Fagertun

doi:10.1002/jsfa.7864

Cited by 27 publications

(42 citation statements)

References 47 publications

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“…The concentration of sugars in these berries was less affected by the variation of radiation. Although with some exceptions, Djordjevic et al () reported a general increase in sugar contents in fruits of black currant ( Ribes nigrum L.) cultivars Ben Sarek, Ben Nevis, Ben Lomond, Ometa, and Čačanska as light intensity increased, which was different from the reports by Woznicki et al () and Zheng, Yang et al (). However, the currant cultivars investigated and the environmental conditions involved in these studies were different from each other.…”

Section: Sugarsmentioning

confidence: 81%

“…mongolica (Zheng, Yang, Trépanier, & Kallio, ) and rhamnoides (Kortesniemi, Sinkkonen, Yang, & Kallio, ). However, such trends were not detected in bilberries (Uleberg et al, ), black currants (Woznicki et al, ; Zheng, Yang, Tuomasjukka, Ou, & Kallio, ) and white currants (Zheng, Kallio et al, ). The concentration of sugars in these berries was less affected by the variation of radiation.…”

Section: Sugarsmentioning

confidence: 99%

“…Moreover, different responses of sugar concentrations in fruits of the same species but different cultivars have also been reported. In black currants ( Ribes nigrum ), the contents of fructose, glucose, and total sugars in berries of cultivars Imandra, Hedda, Narve Viking, and Ben Tron decreased by 22%, 23%, and 23% as the post‐flowering temperature increased from 12°C to 24°C (Woznicki et al, ), whereas opposite trends were reported in berries of cultivars Mortti and Ola in relation to temperature variables (Zheng, Yang et al, ). In contrast, their contents in black currant cultivar Melalahti (Zheng, Yang et al, ) and the other nine cultivars (Kaldmäe, Kikas, Arus, & Libek, ) were hardly influenced by the weather conditions including temperature.…”

Section: Sugarsmentioning

confidence: 99%

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Regulation of phytochemicals in fruits and berries by environmental variation—Sugars and organic acids

et al. 2018

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Sugars and organic acids are important phytochemicals contributing to the nutrition and sensory properties of fruits and berries. Their contents are closely correlated to the genetic background of plants as well as to the environmental conditions during growth. This review focuses on the recent researches on the metabolism of these compounds in fruits and berries in response to the variation of environmental conditions, including temperature, radiation, and water supply. A great deal of investigations indicates that the influence of environmental factors on the composition of fruits/berries depended largely on the genetic background. Moreover, the metabolic regulation in response to environmental changes also varies between different plant developmental stages. Nevertheless, some general trends, like the positive correlation between light intensity and sugar content, were observed in most investigations. In grapes (Vitis vinifera L.), the content of malic acid always decreases as light intensity increases, and as the water supply decreases. Practical applications The contents of sugars and organic acids, and especially their relative ratio, are important indicators determining the taste and quality of fruits and fruit products. In this review, we summarized the investigations carried out on the regulation of these sensory contributing primary metabolites in fruits and berries in relation to the variation of environmental conditions. It was indicated that various factors, such as plant genotype, growing period, and interaction between environmental factors, might contribute to the impact of environmental changes on the composition of fruits/berries. The article not only provides comprehensive knowledges in food chemistry and plant physiology but also provide important background knowledge for berry cultivation and breeding, as well as useful guidelines for utilization of fruits and berries in food industry.

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Section: Sugarsmentioning

confidence: 81%

Section: Sugarsmentioning

confidence: 99%

Section: Sugarsmentioning

confidence: 99%

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Regulation of phytochemicals in fruits and berries by environmental variation—Sugars and organic acids

et al. 2018

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“…High temperatures during the growing season are also associated with the inhibition of various biochemical processes during BC development, which in turn decreases the amount of ascorbic acid produced (Woznicki et al., ). High temperatures (12 to 24 °C) have been shown to reduce the amount of ascorbic acid and the overall sugar content by 27% in BC (Woznicki et al., ). However, higher temperatures do not diminish all desirable properties of BC as citric acid concentrations were increased (Woznicki et al., ).…”

Section: Environmental and Variety Impact On Chemical Compositionmentioning

confidence: 99%

“…High temperatures (12 to 24 °C) have been shown to reduce the amount of ascorbic acid and the overall sugar content by 27% in BC (Woznicki et al., ). However, higher temperatures do not diminish all desirable properties of BC as citric acid concentrations were increased (Woznicki et al., ). It can be concluded from these studies that growing BC plants in colder climates produce berries, which have higher concentrations of beneficial bioactive compounds such as phenolics, which add value to an already high‐value fruit.…”

Section: Environmental and Variety Impact On Chemical Compositionmentioning

confidence: 99%

Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits

Cortez

Mejía

2019

Journal of Food Science

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Blackcurrants (BC; Ribes nigrum) are relatively new to the U.S. market; however, they are well known and popular in Europe and Asia. The use of BC has been trending worldwide, particularly in the United States. We believe that demand for BC will grow as consumers become aware of the several potential health benefits these berries offer. The objectives of this review were to provide an up‐to‐date summary of information on BC based on articles published within the last decade; furthermore, to provide the food industry insights into possibilities for the utilization of BC. The chemistry, processing methods, and health benefits have been highlighted in addition to how the environment and variety impact the chemical constituents of BC. A search for journal publications on BC was conducted, which included keywords such as chemical characterization, health benefits, processing, technologies, anthocyanins (ANC), and proanthocyanidins. This review provides up‐to‐date information available on the subject. In conclusion, BC and their products have industrial uses from which extractions can be made to produce natural pigments to be used as food additives. BC contain flavonoids, specifically ANC, which provide the fruits with their purple color. BC are a rich source of phytochemicals with potent antioxidant, antimicrobial, and anti‐inflammatory properties. Also, BC have the potential to improve overall human health particularly with diseases associated with inflammation and regulation of blood glucose.

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Effects of an inoculation dose of Issatchenkia terricola WJL‐G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice

Gao,

Li,

Yang

et al. 2024

J Sci Food Agric

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BackgroundDue to the high level of organic acids, primarily citric acid, black, red, and white currants have an excessively sour taste, making taste adjustment during processing challenging. This study investigated and evaluated the effects of inoculation does of the acid‐reducing yeast Issatchenkia terricola WJL‐G4 on several aspect such as physicochemical properties, chromaticity, active substances, and antioxidant capacity. Additionally, a sensory evaluation was also conducted.Results and conclusionThe results indicated that when the inoculation dose increased from 2% to 12%, the contents of total phenols, total flavonoids, total anthocyanins, and antioxidant capacity in currant juice decreased. Moreover, a low inoculation dose (2–4%) were beneficial for reserving the contents of total phenols, total flavonoids. Although the levels of most phenolic compounds decreased, the concentrations of caffeic acid, p‐coumaric acid, ferulic acid, rutin, and epicatechin were significantly higher than the control after fermentation. Overall acceptability and taste scores of fermented currants were improved compared with those of the control group. This experiment provided an effective solution and theoretical support for solving the problems of sour taste and harsh flavor of currant juice.This article is protected by copyright. All rights reserved.

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Ascorbate pool, sugars and organic acids in black currant (Ribes nigrum L.) berries are strongly influenced by genotype and post‐flowering temperature

Cited by 27 publications

References 47 publications

Regulation of phytochemicals in fruits and berries by environmental variation—Sugars and organic acids

Regulation of phytochemicals in fruits and berries by environmental variation—Sugars and organic acids

Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits

Effects of an inoculation dose of Issatchenkia terricola WJL‐G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice

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