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Babazadeh Darjazi, Behzad, Jaimand, Kamkar. (1402). Sugars, Total Acids and Physicochemical Characteristics of Black Mulberry (Morus nigra) Genotypes. سامانه مدیریت نشریات علمی, 12(2), 167-173. doi: 10.22092/jmpb.2022.359701.1496
Behzad Babazadeh Darjazi; Kamkar Jaimand. "Sugars, Total Acids and Physicochemical Characteristics of Black Mulberry (Morus nigra) Genotypes". سامانه مدیریت نشریات علمی, 12, 2, 1402, 167-173. doi: 10.22092/jmpb.2022.359701.1496
Babazadeh Darjazi, Behzad, Jaimand, Kamkar. (1402). 'Sugars, Total Acids and Physicochemical Characteristics of Black Mulberry (Morus nigra) Genotypes', سامانه مدیریت نشریات علمی, 12(2), pp. 167-173. doi: 10.22092/jmpb.2022.359701.1496
Babazadeh Darjazi, Behzad, Jaimand, Kamkar. Sugars, Total Acids and Physicochemical Characteristics of Black Mulberry (Morus nigra) Genotypes. سامانه مدیریت نشریات علمی, 1402; 12(2): 167-173. doi: 10.22092/jmpb.2022.359701.1496

Sugars, Total Acids and Physicochemical Characteristics of Black Mulberry (Morus nigra) Genotypes

Journal of Medicinal plants and By-Products
دوره 12، شماره 2، شهریور 2023، صفحه 167-173    اصل مقاله (488.46 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/jmpb.2022.359701.1496
نویسندگان
Behzad Babazadeh Darjazi* 1؛ Kamkar Jaimand2
1Department of Horticulture, Roudehen Branch, Islamic Azad University, Roudehen, Iran
2Department of Medicinal Plants & By-products, Research Institute of Forest and Rangelands, Tehran, Iran
چکیده
The aim of this study was to determine total acid and individual sugars in fruit of some black mulberry. The content of individual sugars in fruits was determined by HPLC. Total acidity (TA), total soluble solids (TSS) and pH value of juice were also evaluated. HPLC analysis of juice allowed the detection of 2 sugars. Glucose was the dominant sugar for all mulberries. The amount of total sugars ranged from 8.98 to 13.26 g/100g. The amount of total acids changed from 0.94 to 1.82%. The pH value ranged from 3.80 to 4.60. TSS content changed from 12.40 to 16.00 %. Juice content ranged from 50 to 70 %. Total flavonoid ranged from 0.94 to 1.26 mg/g DW. Among the three mulberries evaluated, genotype 3 demonstrated the maximum rate of sugars. As an outcome of our investigation, we can express that the genotypes can affect the amount of sugars and acids of fruit.
کلیدواژه‌ها
Black mulberry؛ Morus nigra؛ Genotype؛ Total acid؛ Sugar
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