Abstract
Black and red currants are widely consumed throughout the world, usually in fresh, frozen, or processed form. It has been shown that currants possess positive effects in dietary management of various diseases (hypertension, osteoporosis, inflammation, cancer, and cardiovascular disease). Ascorbic acid, anthocyanins, and flavonoids are the most valuable compounds present in black and red currants. Besides the high content of these active compounds, good nutritional and sensory quality, yield, fruit size (mostly depended on its end use), resistance to pests and diseases, and uniform ripening are also of great importance. Therefore, numerous commercial breeding programs exist today, aiming to fulfill those criteria by developing new currant cultivars. From more than 150 species of genus Ribes, two species that have been used mostly for development of new cultivars are Ribes nigrum and Ribes rubrum. The main producers of black and red currants are from Europe (Russian Federation, Poland, Ukraine, Netherlands, France).
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