Seasonal Changes in Black Currant Fruit Quality

An experiment was conducted during eight years (2012–2019) to examine the effect of climatic variations (air temperature and precipitation) on the nutritional quality of berries of three black currant cultivars (‘ben lomond’, ‘titania’ and ‘čačanska crna’). hplc was used for the determination of sugars and organic acids extracted from berries, while ascorbic acid and minerals were evaluated by spectrophotometry. results indicated that the chemical profile of black currants varied among cultivars. ‘ben lomond’ and ‘čačanska crna’ exhibited excellent chemical characteristics of the berries, primarily in terms of their high sugars and organic acids content, but ‘čačanska crna’ stood out for its highest values of ascorbic acid. also, seasonal variations caused by temperatures and precipitation affected the biosynthesis of primary metabolites in berries. the heavier precipitation and lower temperatures during berry formation and ripening promoted the accumulation of organic acids and ascorbic acid, as well as minerals p and fe. conversely, moderate temperatures and rainfall amounts promoted the synthesis of soluble solids, sugars and proteins, whereas higher temperatures and lower precipitation amount enhanced accumulation of the other tested minerals. pca analysis showed the correlations among the cultivar/year interactions and identified group patterns. the results showed that the chemical properties of black currant not only depend on the genetic predisposition of the cultivar but also on climatic conditions like air temperature and precipitation, which have an important effect on nutrient metabolism in plants and promote biosynthesis and accumulation of primary metabolites in berries.