Determination and Analysis of Processing Characteristics of Six Mulberry Varieties for Fruit Use
The physicochemical properties and nutritional active ingredient contents of mulberry fruit are directly related to selection of processing methods and quality of the products in making food and health-care products from mulberry fruit.In this study,fresh mulberry fruit of six major mulberry varieties planted in Guangdong Province was used as materials for detecting the processing characteristics by conventional analysis method.The difference between tested mulberry varieties was analyzed to screen suitable mulberry varieties for further processing.The results showed great difference between mulberry fruit quality characters of different mulberry varieties.Mulberry variety Da 10 had the highest juice yield (69.85％) and the lowest number of seeds.Mulberry fruit of Yunsang 2 also had high juice yield (68.47％).Besides,it had the highest hardness (1 392.00 g) and the highest contents of soluble solids,ash and major nutritional active ingredients.In mulberry fruit of Yunsang 2,the mass fraction of soluble solids and ash was 14.03％ and 0.67％ respectively,the mass concentration of total sugar was 101.03 g/L,the protein content was 1.84％,the mass concentration of total polyphenol was 4 628.13 mg/L,and the mass ratio of total anthocyanins was 4.57 mg/g.Moreover,its fruit juice had the strongest scavenging effect against DPpH·.After further evaluation in combination with clustering analysis of six mulberry varieties based on major nutritional quality indicators of mulberry fruit,it was preliminarily discovered that fruit processing characteristics of Yunsang 2 were better than those of the other 5 mulberry varieties.The fruit processing characteristics of the other 5 mulberry varieties were in the order of Da 10,Guosang 1,Tang 10,Yueshen 28 and Hongguo 2.Mulberry fruit of Yunsang 2,Da 10 and Guosang 1 is suitable for making mulberry fruit juice and wine products.
Mulberry variety for fruit useMulberry fruitPhysical and chemical propertiesNutrition componentActive ingredient
NETL
NSTL
万方数据
维普
