Premium
Quality Characteristics of Four Mulberry ( Morus sp) Cultivars in the Area of Chania, Greece
Author(s) -
Gerasopoulos Dimitrios,
Stavroulakis Georgios
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199702)73:2<261::aid-jsfa724>3.0.co;2-s
Subject(s) - titratable acid , anthocyanin , cultivar , horticulture , biology , botany
Four cultivars of mulberry, Morus sp (cvs Mavromournia (red‐fruited), Mavri (black‐fruited), Rodini (purple‐fruited) and Aspri (white‐fruited)) were harvested at three stages of harvest maturity (immature, mature and fully mature). The fruit were evaluated for fresh weight, firmness, total soluble solids, titratable acidity and anthocyanin content and composition. Mavromournia mulberries significantly differed compared to the other cultivars in all quality characteristics and especially in titratable acidity and anthocyanin content. Cyanidin‐3‐grucorutinoside is responsible for about 60% of the fruit coloration. Mavromournia mulberries are fruit of excellent quality characteristics and have a great market potential as fresh or processed product. © 1997 SCI.