Open AccessDifferences of sugar components in Different Mulberry Cultivars during its ripening
Author(s) -
Xiaomin Gao,
Qi Hou,
Zhengqiang Ma
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/446/3/032058
Subject(s) - ripening , sugar , fructose , sucrose , cultivar , horticulture , biology , composition (language) , reducing sugar , food science , botany , philosophy , linguistics
In this paper, seven mulberry varieties were used as experimental materials, and the composition and content of soluble sugar in different varieties of mulberry during its maturation process were analyzed by high performance liquid chromatography. The results showed that the changes of fructose and glucose content in different maturity of mulberry were basically the same during the ripening process, which reached the maximum in the color-changing period and slightly decreased in the mature period, among which the composition and content of soluble sugar in Taiwan long fruit mulberry were significantly different from other varieties; Fructose and glucose components were all detected in seven mulberry varieties, and only sucrose in Taiwan long-fruit mulberry varieties. This finding provides a scientific basis for the breeding of mulberry varieties and the study of sugar accumulation patterns of different varieties.