Fruit genetic resources of Estonian University of Life Sciences

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Alli

Black currant

Ribes nigrum
Alli
Alli 2

  • Estonian cultivar

  • Accession present in Polli Horticultural Research Centre

  1. Soluble solids content (SSC):
    16
    Brix ⁰
  2. Organic acids:
    2.6
    g/100g
  3. Ascorbic acid content:
    256.4
    mg/100g
  4. Total polyphenol content:
    83.4
    mg/100g
  5. Dry matter content:
    22.2
    %
  6. pH:
    3.03

  1. Average fruit weight:
    1.2
    g
  2. Juice yield (belt press):
    57
    %
  3. Juice yield (laboratory extraction):
    36
    %
  4. Juice yield (enzymatic laboratory extraction):
    51
    %

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