BIOLOGICAL AND BIOCHEMICAL PROPERTIES OF WHITE CURRANT (RIBES RUBRUM L.) CULTIVARS

This paper presents the results of research conducted on five cultivars of white currant (‘Primus’, ‘White Champagne’, ‘Witte aus Juteborg’, ‘Witte Parel’ and ‘Viktoria’), in the 2007-2009. In addition to biological and production characteristics, indicators of dietary-therapeutic values of the observed cultivars fruits were examined too. The results showed that ‘Primus’ and ‘Victoria’ cultivars have significantly higher production value than other cultivars, which recommends them for further expansion in similar agro-ecological conditions. After one year of storage at temperature of -18°C, content of total phenolics in the fruits was examined, while the antiradical activity was tested in the corresponding juices. Cultivar ‘Primus’ significantly differs in both its total phenolic content and antiradical activity.