Evaluation Study of some Physical and Chemical Characteristics of Red and White Mulberry Fruits, a Local Variety Morus sp.

Abstract

The results of the search for the physical characteristics of the red and white mulberry cultivars showed that there were no significant differences in the characteristic of the fruit length, as it reached 2.50 and 2.40 cm for the red and white cultivars, respectively. While the white mulberry variety excelled in the characteristics (fresh and dry weight of the fruit and the diameter of the fruit), reaching 3.09 g, 1.66 g, and 1.10 cm, respectively. The results of the study of chemical traits showed that there were significant differences in all the studied traits, where the red mulberry variety excelled in (content). moisture, percentage of juice, and percentage of acidity), which reached 14.73, 54.78, and 2.64%, respectively, while the white mulberry variety excelled in (the percentage of total sugars, the percentage of total soluble solids (TSS), the ratio of solids to acidity, and the ash content of the fruits) as it reached 8.14%, 9.60%, 9.60%, and 0.86g, respectively.