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Processing quality of currant fruit. I. Basic chemical composition of the fruit of seven varieties and four hybrids of black currant and the quality of stewed and frozen products made from them



Processing quality of currant fruit. I. Basic chemical composition of the fruit of seven varieties and four hybrids of black currant and the quality of stewed and frozen products made from them



Prace Instytutu Sadownictwa i Kwiaciarstwa w Skierniewicach Seria A, Prace Doswiadczalne z Zakresu Sadownictwa 29: 195-202



In tests during 1981 and 1982, the fruit of the varieties studied contained 14.8-22.8% dry matter, 2.3-3.9% organic acids, and 105-255 mg anthocyanins and 150-197 mg ascorbic acid/100 g. The richest in these compounds were Baldwin, Blackdown, Ben Lomond and Ben Nevis. All the varieties but Fertodi 1 and the hybrid 8/72 exceeded the standard, Ojebyn, in quality of the stewed fruit.

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Accession: 002467338

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