Comparative Study on Quality, Physiological Indexes and Aroma Components among Mulberry Varieties

• Published in: Shipin gongye ke-ji Vol. 44; no. 13; pp. 53 - 62
• Main Authors: Fengxuan ZHANG, Guimin TANG, Zhen WANG, Yong PENG, Dengchao ZHAO, Ming JIA, Lihua JIANG
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.07.2023
• Subjects: mulberry; physicochemical indexes; quality indexes; total phenolic; variety; volatile aroma components
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2022080101

Six mulberry varieties in Shandong Province were used to investigate their quality, physiological properties and volatile aroma components by sensory evaluation, physicochemical analysis and gas chromatography-mass spectrometry techniques. The results showed that “Baiyuwang” and “Dashi” had the highest weight and shape index. “Heizhenzhu”and “Moyu” appeared the highest hardness (3.32, 2.67 kg/cm2) and solid-acid ratio (92.87, 82.76), as well as higher polygalacturonase (PG) and lipoxygenase (LOX) activity. But the higher juice yield (63.32%, 61.19%) was found in “Moyu” and “Dashi”. In addition, “Dashi” and “Hongguo” had higher anthocyanin (0.58, 0.53 mg/g), total phenolic content (2.48, 2.59 mg/g), strong DPPH and ABTS+ free radical scavenging ability, followed by “Longguai”, “Moyu” and “Heizhenzhu”, while “Baiyuwang” was the lowest in anthocyanin and total phenolic. The analysis of volatile aroma components showed that “Moyu” had the most aroma species and reached 62, followed by “Dashi” and “Baiyuwang”. Amo