Jantar
The primocane variety, sweet, yellow-orange fruit, useful for fresh consumption and for processing. Variety was registered in 2019 year in Research Centre for Cultivar Testing (COBORU) under a breeding name NR126107
Breeder: Agnieszka Orzeł, Phd
The plant has a medium size. It makes some shouts, approx.1,5 m high. Shoots are light green, covered with numerous small thorns.
The fruit are firm, middle size, round, glossy. Depending on the stage of the harvesting maturity, their color ranges from light yellow to dark orange. They are delicious. They are marked by the high content of extract (11,7% Brix), the high content of vit. C and the high antioxidant capacity (indicators DPPH, FRAP). Polyphenols content is compared to ‘Polana’ variety (table 1). Fruit ripening. Jantar repeats fruiting, but it is mainly the primocane. Fruit ripening begins in the first week of August and usually lasts for 3-4 weeks. Usefulness of the variety: a dessert variety and also for processing, and for amateur cultivation. Susceptibility to diseases: plants are healthy, little susceptible to diseases of shoots and roots.
Table 1. Marketable yield, fruit weight, the beginning of ripening and the extract content (% Brix) of variety Jantar compared to the ‚Poranna Rosa’ variety.
| Variety | Commercial yield kg/plant | Commercial yield g/shoot | Average mass (g) | Max. mass of fruit (g) | Min. mass of fruit (g) | Begining of ripning fruit | Extract [% Brix ] |
| Poranna Rosa | 0,92 | 177,1 | 3,7 | 5,1 | 2,5 | 17.08 | 8,9 |
| Jantar | 0,94 | 200,2 | 2,8 | 4,1 | 2,3 | 8.08 | 11,7 |
Table. 2 . Anthocyanins content, vitamin C, polyphenols and antioxidant values: DPPH and FRAP in fruit of raspberry varieties and clones from the breeding program of Niwa in Brzezna
| Variety/clone | Anthocyanins (cyanidin-3 glucoside mg/l) | Vit.C (mg/100 g suchej masy) | Poliphenole (g gallic acid na 100 g d.m) | DPPH (mmoli trolox/100 s. m., SD w 15 min) | FRAP (mmol Fe2+/100 g s. m.w 15 min) |
| JANTAR | 2,4 | 187,8 | 0,89 | 52,46 | 2,27 |
| PORANNA ROSA | 0,2 | 204,0 | 0,89 | 47,38 | 2,34 |
(Research was done by PHD M. Krośniaka z UJ, Faculty of Pharmacy, Department of Bromatology, as part of ongoing projects by NCBiR: POIR.01.01-00-0073/16 i POIR.01.01.01-00-0005/17).
