Ascorbate pool, sugars and organic acids in black currant (<i>Ribes nigrum</i> L.) berries are strongly influenced by genotype and post‐flowering temperature

Abstract

It is concluded that the post-flowering temperature has marked effects on the concentration of important chemical compounds responsible for taste and nutritional value of black currant berries, whereas photoperiod has no such effect in the studied cultivars. © 2016 Society of Chemical Industry.