Editing Blackcurrant (section)

==Description==

''Ribes nigrum'' is a medium-sized shrub, growing to {{convert|1.5|by|1.5|m|abbr=off|ft|frac=2}}. The [[leaves]] are alternate, simple, {{convert|3|to|5|cm|frac=4|abbr=off}} broad and long with five [[palmate]] lobes and a serrated margin. All parts of the plant are strongly aromatic. The [[flower]]s are produced in [[raceme]]s known as "strigs" up to {{convert|8|cm|in|frac=2|abbr=on}} long containing 10–20 flowers, each about {{convert|8|mm|frac=8}} in diameter. Each flower has a hairy [[Sepal|calyx]] with yellow glands, the five lobes of which are longer than the inconspicuous [[petal]]s. There are five [[stamen]]s surrounding the [[Gynoecium|stigma]] and [[Gynoecium|style]] and two fused [[Gynoecium|carpels]].<ref name=NatureGate>{{cite web |url=http://www.luontoportti.com/suomi/en/puut/black-currant |title=Black currant: ''Ribes nigrum'' |publisher=NatureGate |access-date=2013-09-08}}</ref> The flowers open in succession from the base of the string and are mostly insect [[pollinated]], but some pollen is distributed by the wind. A pollen grain landing on a stigma will germinate and send a slender pollen tube down the style to the [[ovule]]. In warm weather, this takes about 48 hours, but in cold weather, it may take a week, and by that time, the ovule may have passed the stage where it is receptive. If fewer than about 35 ovules are [[fertilised]], the fruit may not be able to develop and will fall prematurely. Frost can damage both unopened and open flowers when the temperature falls below {{convert|-1.9|°C}}. The flowers at the base of the strig are more protected by the foliage and are less likely to be damaged.<ref>{{cite web |url=http://www.blackcurrantfoundation.co.uk/the_blackcurrant_growing.html |title=Flowering |work=The blackcurrant |publisher=The Blackcurrant Foundation |access-date=2013-09-08 |archive-url=https://web.archive.org/web/20130917165221/http://www.blackcurrantfoundation.co.uk/the_blackcurrant_growing.html |archive-date=2013-09-17 |url-status=dead }}</ref>

In midsummer the strigs of green fruit ripen to edible [[Berry (botany)|berries]], very dark purple in colour, almost black, with glossy skins and calyxes at the apex (the calyxes being [[Persistence (botany)|persistent]]), each containing many [[seed]]s. An established bush can produce about {{convert|4.5|kg|0|abbr=off}} of fruit each year.<ref name=RHS/>

Plants from Northern Asia are sometimes distinguished as a separate variety, {{visible anchor|var. sibiricum|text=''Ribes nigrum'' var. ''sibiricum''}}, of which ''R. cyathiforme'' is considered a synonym.<ref>{{GRIN | ''Ribes nigrum'' var. ''sibiricum'' | 316071 | access-date = 2013-06-04}}</ref>

{{gallery|mode=packed
|Black currant in the mountains of Zakamensky district of Buryatia, Russia.jpg|In mountains of [[Buryatia]],&nbsp;[[Russia]]
|Ribes nigrum mustaherukka kukka.jpg|Flowers
|Schwarze Johannisbeeren Makro.jpg|Close-up of berries
}}

=== Phytochemicals ===
[[Polyphenol]] phytochemicals present in the fruit, seeds, and leaves are being investigated for their potential biological activities.<ref>{{cite journal |last1=Gopalan |first1=A. |last2=Reuben |first2=S. C. |last3=Ahmed |first3=S. |last4=Darvesh |first4=A. S. |last5=Hohmann |first5=J. |last6=Bishayee |first6=A. |year=2012 |title=The health benefits of blackcurrants |url=http://publicatio.bibl.u-szeged.hu/3075/1/2060341%20Gopalan_Food%20and%20Function_2012_GalleyProof.pdf |journal=Food & Function |volume=3 |issue=8 |pages=795–809 |doi=10.1039/c2fo30058c |pmid=22673662}}</ref> Major [[anthocyanin]]s in blackcurrant [[pomace]] {{ndash}} [[delphinidin-3-O-glucoside|delphinidin-3-''O''-glucoside]], [[delphinidin-3-O-rutinoside|delphinidin-3-''O''-rutinoside]], [[cyanidin-3-O-glucoside|cyanidin-3-''O''-glucoside]], and [[cyanidin-3-O-rutinoside|cyanidin-3-''O''-rutinoside]],<ref>{{cite journal |last1=Kapasakalidis |first1=P. G. |last2=Rastall |first2=R. A. |last3=Gordon |first3=M. H. |year=2006 |title=Extraction of polyphenols from processed black currant (''Ribes nigrum'' L.) residues |journal=Journal of Agricultural and Food Chemistry |volume=54 |issue=11 |pages=4016–21 |doi=10.1021/jf052999l |pmid=16719528}}</ref> which are retained in the [[juice concentrate]] {{ndash}} are among other polyphenols.<ref>{{cite journal |last1=Mcdougall |first1=G. J. |last2=Gordon |first2=S. |last3=Brennan |first3=R. |last4=Stewart |first4=D. |year=2005 |title=Anthocyanin-flavanol condensation products from black currant (''Ribes nigrum'' L.) |journal=Journal of Agricultural and Food Chemistry |volume=53 |issue=20 |pages=7878–85 |doi=10.1021/jf0512095 |pmid=16190645}}</ref><ref>{{cite journal |last1=Nielsen |first1=I. L. |last2=Haren |first2=G. R. |last3=Magnussen |first3=E. L. |last4=Dragsted |first4=L. O. |last5=Rasmussen |first5=S. E. |year=2003 |title=Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency |journal=Journal of Agricultural and Food Chemistry |volume=51 |issue=20 |pages=5861–6 |doi=10.1021/jf034004+ |pmid=13129285}}</ref>