Some Chemical Characteristics of White (Morus Alba L) and Black (Morus Nigra L) Mulberry Phenotypes in Tartus Syria

International Journal of Agriculture & Environmental Science

© 2017 by SSRG - IJAES Journal

Volume 4 Issue 2

Year of Publication : 2017

Authors : Georges Makhoul, Hafez Mahfoud, Hussam Baroudi

10.14445/23942568/IJAES-V4I2P110

How to Cite?

Georges Makhoul, Hafez Mahfoud, Hussam Baroudi, "Some Chemical Characteristics of White (Morus Alba L) and Black (Morus Nigra L) Mulberry Phenotypes in Tartus Syria," SSRG International Journal of Agriculture & Environmental Science, vol. 4,  no. 2, pp. 53-62, 2017. Crossref, https://doi.org/10.14445/23942568/IJAES-V4I2P110

Abstract:

In this study, some chemical properties (Glucose, Fructose, Sucrose, titratable acidity, vitamin C, total solid contents) of 33 phenotypes of white (Morus alba L.) and black (Morus nigra L.) mulberries phenotypes fruits grown in Tartus of Syria were investigated. The glucose content of mulberry phenotypes varied between 14.69 % (KH-9, black) and 0.72% (B-7, white). The fructose content varied between 11.01 % (KH-9, black) and 0.05 % (KH-5, white). The sucrose content varied between 0.03% (DN-4, black) and 2.37% (KH-1, black). Ascorbic acid (vitamin C) was in the range from 2 mg/100 g fresh weight (B-11, KH-5, D-7, M-7) to 42 mg/100 g fresh weight (A-2, black). Total acidity varied between 0.06 % (D-6, white) to 2.21 % (KH-3, black). The total solid contents % were in the range from 19.45 % (KH-9, black) to 5.6 % (M-2, white). The results were analyzed by (GenStat Release 12.1). The results of this study revealed that there were big differences in juice fruits contains (sugars, TSS, Vitamin C and TA) regardless of the specie and the location. The study showed the highest fructose, glucose and sucrose concentrations were observed in some black phenotypes 25.7 % (KH-9) followed by white mulberry phenotype 16.22 % (M-7). Some white mulberry phenotypes had the highest concentration of sucrose was 1.47% (DA-4). Black mulberry phenotypes were also found to be higher than of the white ones in ascorbic acid and total acidity contents.

Keywords:

Morus alba, Morus nigra, ascorbic acid, sugars, TSS, TA

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