Treatment with fungicides influences phytochemical quality of blackcurrant juice

A. J. Nwankno, S. L. Gordon, S. R. Verrall, R. M. Brennan, R. D. Hancock

Research output: Contribution to journalArticlepeer-review


The impact of fungicide treatment on fungal infection and blackcurrant juice quality was examined in a series of field experiments over the course of 2 years. Fungicide treatment reduced the incidence of foliar disease and resulted in changes in the concentration of sugars, organic acids, polyphenols and anthocyanins in blackcurrant juice. Treatment with Signum® (containing pyraclostrobin, a strobilurin, and boscalid, a succinate dehydrogenase inhibitor) enhanced glucose, fructose and total sugar content in one treatment year but not in another. Treatment with Signum or Filan® (containing boscalid only) caused a reduction in the key organic acid citrate. Treatment with Signum or Platoon® (containing pyraclostrobin only) enhanced total polyphenol and anthocyanin content of juices. The data suggest a beneficial impact of fungicide treatment not only on disease control but also on juice phytochemistry.
Original languageEnglish
Pages (from-to)86–96
Number of pages11
JournalAnnals of Applied Biology
Issue number1
Publication statusPublished - Jan 2012
Externally publishedYes


  • Organic acids
  • Polyphenols
  • Blackcurrant
  • Fungicide


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