Effect of different fruit growth and development stages on the phytochemical characteristics of Black Mulberry (Morus alba var. nigra) fruit

Document Type : Original Article

Authors

1 Former MSc Student, Department of Horticultural Sciences, Faculty of Agriculture, University of Urmia, Urmia, Iran.

2 Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Urmia, Urmia, Iran.

10.30466/rip.2022.54073.1223

Abstract

Mulberry fruits contain diverse phytochemical compounds with well-known physiological properties related to human health. In recent years, considerable attention has been paid to investigating the functional properties of naturally occurring compounds, particularly those naturally present in the human diet. The aim of this study was to investigate changes in the phytochemical compounds of mulberry fruits during five stages of fruit growth and development. The results of the analysis of variance showed that most of the measured traits differed significantly among the different stages of fruit growth and development at the 1% probability level. The results of the present study also showed that the biochemical content of the fruit increased markedly from the intermediate to the final stages of fruit growth and development. The DPPH (2,2-diphenyl-1-picrylhydrazyl) antioxidant capacity ranged from 53.36% to 90.17% across the different stages. The highest total anthocyanin content was observed at the final stage of fruit growth and development (138.7 mg per 100 g fresh weight, expressed as cyanidin-3-glucoside). The maximum and minimum total phenolic contents across the different stages were 861.14 and 352.25 mg per 100 g fresh weight, expressed as gallic acid equivalents, respectively. In addition, total flavonoid content ranged from 64.99 mg per 100 g fresh weight, expressed as quercetin equivalents, at the first stage to 263.04 mg per 100 g fresh weight at the final stage of fruit growth and development. Overall, the results of this study showed that total phenolic content, total flavonoid content, total anthocyanin content, and antioxidant capacity increased during the later stages of fruit growth and development.

Keywords

References

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Research in Pomology
Volume 9, Issue 1
November 2024
Pages 18-28

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