Analysis of mulberry quality at different maturities
[Objective]Provide reference for the rational application and timely harvesting of mulberries.[Method]Using the fruits of two excellent varieties of Xinjiang,'Heiniu'and'Guifei',with maturity levels of 1-6,the nutritional and functional indicators of the fruits were measured.The content of various indicators in mulberries with different maturity levels was analyzed and compared,and the correlation between maturity and fruit quality was explored.[Result]There was a significant difference in endogenous substance content between the fruits of'Heiniu'and'Guifei'at maturity 4,and the overall endogenous substance content of'Heiniu'fruits was higher than that of'Guifei';The content of total phenols,total flavonoids,and anthocyanins was positively correlated with fruit maturity as a whole,and the content of these three substances was highest at maturity of 6,at 54.8,40.1,and 557.9 mg/g,respectively;The protein content of the fruits of'Heiniu'and'Guifei'was negatively correlated with fruit maturity.The fruit of'Heiniu'had the lowest content(0.2 g/kg)at maturity 5,while the fruit of'Guifei'had the lowest content(0.1 g/kg)at maturity 6.The content of ascorbic acid in Heiniu fruit was negatively correlated with fruit maturity,with a small change in content.The lowest content was at maturity 6(0.7 g/kg),while the ascorbic acid was not detected in the'Guifei'fruit in the first 3 stages of maturity,and the ascorbic acid appeared from maturity 4,indicating that this stage was the accumulation of ascorbic acid;The content of phenolic acids and total acids were negatively correlated with fruit maturity,reaching the lowest value at maturity of 6.The lowest values of phenolic acid content in'Black Girl'and'Guifei'were 30.3 and 2.2 mg/kg,respectively,and the lowest values of total acid content were 10.6 and 7.5 g/kg;Among various amino acids,the average content of aspartic acid in the six mature fruits of'Heiniu'and'Guifei'was the highest,at 0.055 and 0.047 mg/g,respectively.Among them,the aspartic acid content was the highest at maturity 1,at 0.078 and 0.104 mg/g,respectively.This indicator could be used as a flavor evaluation indicator for fruits at different maturity stages.[Conclusion]With the increase of maturity,various fruit quality traits show a clear pattern of change.The total nutrient content of the fruits of'Heiniu'is significantly higher than that of'Guifei',and the endogenous substance content of both'Heiniu'and'Heiniu'fruits shows significant changes starting from the green fruit stage.
mulberrymaturityquality indexeschanges in contentprincipal component analysis
NETL
NSTL
万方数据
