Genotypes and harvest maturity influence the nutritional fruit quality of mulberry

Abstract

Higher water content and delicate fruit texture of mulberry limit its postharvest shelf-life with poor eating quality. Therefore, the current study was planned to evaluate fruit quality characteristics of four mulberry genotypes (“Black short”, “Black long”, “Chinese white” and “Chinese long”) harvested at two maturity stages (Semi ripe and ripe). Among different genotypes, the fruit of Chinese long exhibited significantly higher fruit length, fruit weight, number of drupelets, juice weight, total soluble solids (TSS), ascorbic acid, moisture and ash content. The maximum ripening index (TSS/TA), juice pH, antioxidant scavenging activity (ASA) and catalase (CAT) were found in Chinese white. However, Black short showed the higher value of fruit diameter, dry matter, titratable acidity (TA), total phenolic contents (TPC), protein, carbohydrates and peroxidase activity (POD). The highest superoxide dismutase activity (SOD) was observed in “Black long”. As the maturity advanced, fruit diameter, fruit weight, juice weight, TSS, TSS/TA, TA, ascorbic acid, ASA, TPC, moisture and fat content showed an increasing trend from Semi ripe to Full ripe stage while dry matter, pH, ash, protein, carbohydrates, and activities of antioxidative enzymes (POD, SOD, and CAT) showed the reverse trend. In conclusion, Chinese long genotype at a fully ripe stage exhibited the best fruit quality attributes with higher nutritional values.