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

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 in 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 &#039;Tihope&#039; 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. After storage, vitamin C, polyphenols, sugars, and antioxidant activity remained at a high level similar to the harvest period.