Articles
VARIABILITY IN MULBERRY (MORUS SPP.) ACCESSIONS FOR PLANT AND FRUIT TRAITS AND ANTIOXIDANT PROPERTIES
Article number
890_38
Pages
267 – 272
Language
English
Abstract
Ten accessions selected for fruit characteristics from the Morus germplasm maintained at the Central Sericulture Germplasm Resources Center (Hosur) for sericulture research, were evaluated when the plants were 3 years old over two years from pomological viewpoint.
Among the 10 accessions evaluated six were black fruited, two grey-purple and two green-white.
Significant differences among the accessions were noted for trunk circumference, twig length, number of internodes and leaf size.
The fruit weight, length and breadth differed significantly but year effect was not significant for these traits.
The mean fruit weight ranged from 0.56 g (Acc.
No. 512) to 4.01 g (Acc.
No. 380). A wide range of values was noted for TSS (15.17 to 25.95°B) and acidity (0.25 to 0.75%). The juice colour was grey-purple for all those accessions that produced black and grey-purple fruits.
Antioxidant potential as measured by ferric reducing antioxidant potential (FRAP) ranged from 20.44 mg ascorbic acid equivalent antioxidant capacity (AEAC) per 100 g fresh weight in Acc.
No. 249 to 1144.5 mg AEAC in Acc.
No. 300. The white-fruited accession (No. 249) had the lowest antioxidant potential and recorded the lowest acidity.
The long fruited (7.42 cm) Acc. 380 was the sweetest with an exotic appeal.
However the black fruited Acc.
No. 505 with good fruit size, moderate antioxidant value and relatively good yield (372 fruits/3-year-old plant) appears to be worth for further exploitation.
Further, Acc.
No. 300 was also found to be promising due to its bigger fruit size, higher TSS with high antioxidant potential.
Among the 10 accessions evaluated six were black fruited, two grey-purple and two green-white.
Significant differences among the accessions were noted for trunk circumference, twig length, number of internodes and leaf size.
The fruit weight, length and breadth differed significantly but year effect was not significant for these traits.
The mean fruit weight ranged from 0.56 g (Acc.
No. 512) to 4.01 g (Acc.
No. 380). A wide range of values was noted for TSS (15.17 to 25.95°B) and acidity (0.25 to 0.75%). The juice colour was grey-purple for all those accessions that produced black and grey-purple fruits.
Antioxidant potential as measured by ferric reducing antioxidant potential (FRAP) ranged from 20.44 mg ascorbic acid equivalent antioxidant capacity (AEAC) per 100 g fresh weight in Acc.
No. 249 to 1144.5 mg AEAC in Acc.
No. 300. The white-fruited accession (No. 249) had the lowest antioxidant potential and recorded the lowest acidity.
The long fruited (7.42 cm) Acc. 380 was the sweetest with an exotic appeal.
However the black fruited Acc.
No. 505 with good fruit size, moderate antioxidant value and relatively good yield (372 fruits/3-year-old plant) appears to be worth for further exploitation.
Further, Acc.
No. 300 was also found to be promising due to its bigger fruit size, higher TSS with high antioxidant potential.
Publication
Authors
S.H. Jalikop, R. Kumar, K.S. Shivashankara
Keywords
antioxidant properties, edible mulberry, fruit characteristics, plant traits
Online Articles (89)