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Agriculture
Volume 15
Issue 23
10.3390/agriculture15232449
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

The Influence of Storage Technologies on the Quality and Storability of Blackcurrant (Ribes nigrum) Tihope cv.

by
Anna Skorupińska
1,*,
Krzysztof P. Rutkowski
1,
Zbigniew B. Jóźwiak
1,
Monika Mieszczakowska-Frąc
1,
Ewa Ropelewska
1,
Anna Wrzodak
1,
Justyna Szwejda-Grzybowska
1 and
Agnieszka Masny
2
1
Fruit and Vegetables Storage and Processing Department, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
2
Department of Horticultural Crop Breeding, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
*
Author to whom correspondence should be addressed.
Agriculture 2025, 15(23), 2449; https://doi.org/10.3390/agriculture15232449 (registering DOI)
Submission received: 8 October 2025 / Revised: 17 November 2025 / Accepted: 22 November 2025 / Published: 26 November 2025
(This article belongs to the Special Issue Adapting Horticultural Plant Cultivation Technology and Storage to Changing Conditions)
Versions Notes

Abstract

The objective of this study was to evaluate the changes in the fruit quality of blackcurrant ‘Tihope’ cv. during storage in regular atmosphere (RA), controlled atmosphere (CA), and modified atmosphere packaging (MAP). Flesh firmness (elasticity), total soluble solids, titratable acidity, content of vitamin C, polyphenols, sugars, and antioxidant capacity were measured at harvest, after storage, and after shelf life (1 day at 18 °C or 2 days at 10 °C). The incidence of storage disorders and diseases was also monitored. Additionally, the sensory quality of the stored fruit was also analysed. The fruit of the ‘Tihope’ cultivar can be stored at 0 °C, in a regular atmosphere, up to 20 days without any negative effect on its quality. Storage in a controlled atmosphere or in MAP packaging allows the extension of the storage period of blackcurrants even up to 33 days, thereby delaying the occurrence of fruit damage and loss of firmness. Fruit stored 33 days in CA showed almost 2.5 times higher firmness than fruit stored in RA. After storage, vitamin C, polyphenols, sugars, and antioxidant activity remained at a high level similar to those in the harvest period.
Keywords: controlled atmosphere; firmness; health-promoting compounds; MAP; storage controlled atmosphere; firmness; health-promoting compounds; MAP; storage

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MDPI and ACS Style

Skorupińska, A.; Rutkowski, K.P.; Jóźwiak, Z.B.; Mieszczakowska-Frąc, M.; Ropelewska, E.; Wrzodak, A.; Szwejda-Grzybowska, J.; Masny, A. The Influence of Storage Technologies on the Quality and Storability of Blackcurrant (Ribes nigrum) Tihope cv. Agriculture 2025, 15, 2449. https://doi.org/10.3390/agriculture15232449

AMA Style

Skorupińska A, Rutkowski KP, Jóźwiak ZB, Mieszczakowska-Frąc M, Ropelewska E, Wrzodak A, Szwejda-Grzybowska J, Masny A. The Influence of Storage Technologies on the Quality and Storability of Blackcurrant (Ribes nigrum) Tihope cv. Agriculture. 2025; 15(23):2449. https://doi.org/10.3390/agriculture15232449

Chicago/Turabian Style

Skorupińska, Anna, Krzysztof P. Rutkowski, Zbigniew B. Jóźwiak, Monika Mieszczakowska-Frąc, Ewa Ropelewska, Anna Wrzodak, Justyna Szwejda-Grzybowska, and Agnieszka Masny. 2025. "The Influence of Storage Technologies on the Quality and Storability of Blackcurrant (Ribes nigrum) Tihope cv." Agriculture 15, no. 23: 2449. https://doi.org/10.3390/agriculture15232449

APA Style

Skorupińska, A., Rutkowski, K. P., Jóźwiak, Z. B., Mieszczakowska-Frąc, M., Ropelewska, E., Wrzodak, A., Szwejda-Grzybowska, J., & Masny, A. (2025). The Influence of Storage Technologies on the Quality and Storability of Blackcurrant (Ribes nigrum) Tihope cv. Agriculture, 15(23), 2449. https://doi.org/10.3390/agriculture15232449

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