Open Access
Table 1.
The biochemical composition of black currant berries on average for the period 2006-2017.
| Cultivar name | Soluble dry substance, (SDS), % x±m min ‐ max | Total sugar x±m min ‐ max | Titrated acid, % x±m min ‐ max | Ascorbic acid mg/100gг x±m min ‐ max |
|---|---|---|---|---|
| Valovaya |
18,9±1,0
13,4‐23,6 |
8,9±0,8
3,9‐12,9 |
1,9±0,3
0,8‐3,9 |
157,0±7,7
107,1‐197,0 |
| Karaidel |
19,3±1,4
14,1‐31,9 |
9,2±0,8
5,9‐13,1 |
2,1±0,3
0,7‐3,6 |
161,7±8,5
119,0‐193,3 |
| Kushnarenkovskaya |
18,3±0,6
14,0‐19,5 |
8,3±0,3
6,5‐9,8 |
2,0±0,2
0,9‐3,4 |
138,0±5,0
107,3‐163,5 |
| Chishma |
19,8±0,7
14,9‐22,2 |
9,2±0,4
7,3‐11,4 |
2,0±0,2
0,7‐3,9 |
191,7±15,5
98,7‐236,0 |
| Belskaya |
17,3±0,4
16,4‐21,6 |
8,7±0,4
7,9‐11,9 |
2,3±0,3
0,8‐4,1 |
162,7±6,5
98,2‐190,1 |
| Estafeta |
18,3±0,7
15,9‐21,7 |
9,6±0,6
6,7‐13,3 |
2,1±0,3
0,9‐3,7 |
161,7±7,0
100,0‐197,9 |
| X cp. | 18,7±0,6 | 8,9±0,4 | 2,1±0,2 | 162,1±6,5 |
| Min‐max | 14,8‐23,4 | 6,4‐12,1 | 0,8‐3,9 | 105,1‐196,3 |
| V,% | 4,3 | 6,0 | 12,9 | 4,0 |
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