Horticultural and nutritional qualities of white, red and black currants

For two years in a single site located in Trentino (Northern Italy), 119 genotypes of Ribes rubrum, white and red currants; and Ribes nigrum, black currants were evaluated for the horticultural aspects and nutritional compounds. Morphological, phonological, and horticultural profiles were recorded. Time of flowering and ripening, cluster weight and size, number of berries per strig, percentage of berries set, berry mass and size, seeds per berry, soluble solids, yield per plant, and hardiness were assessed. Panel test for sensory evaluation and comparison of the cultivars were performed using sensory descriptors for the appearance, aroma, flavour, taste, and general value attributes. Measurements for total polyphenols reactive to Folin-Ciocalteau, anthocyanins by HPLC-UV on all the Ribes were performed both years. The results of the analysis and characterization are reported