The influence of Early Yield on the Accumulation of Major Taste and Health-Related Compounds in Black and Red Currant Cultivars (Ribes spp.)

摘要

The focus of our study was to investigate the effect of crop load on the accumulation and composition of primary metabolites (sugars and organic acids), selected groups of flavonoids (anthocyanins and flavonols), and total phenolics in two subsequent years in four black currant cultivars ('Titania', 'Triton', 'Tsema', and 'Cacanska crna') and three red currant cultivars ('Junifer', 'Rolan', and 'Stanza'). For the determination and quantification of compounds, high-performance liquid chromatography—photodiode array with a mass spectrometer was used. Significant differences among cultivars were detected in all analyzed compounds. Anthocyanins were the predominant phenolic group and were more abundant in black currant cultivars as compared to red ones. Similar amounts of sugars and organic acids were measured in both Ribes species; however, vitamin C was 3-fold higher in black currants. A larger crop load in the second year had a negative effect on the sugar content of berries and promoted a higher degree of acids, with the exception of vitamin C, which was higher in the year with a lower crop load. On the other hand, the content of anthocyanins and flavonols was higher in the year with a larger crop load, while there were no differences in total phenolic content.