Quantification and Varietal Variation of Free Sugars in Mulberry Fruits
2003
Kim, H.B. | Chang, S.J. (National Institute of Agriculture Science and Technology, RDA, Suwon, Republic of Korea) | Kim, S.L. (National Crop Experiment Station, RDA, Suwon, Republic of Korea) | Moon, J.Y. (Seoul National University, Suwon, Republic of Korea)
The component and content of free sugar in mulberry fruits were evaluated. In all accessions, fructose and glucose were identified as the major free sugar. The ratio of two components appeared in the same level. But CV of fructose and glucose were 23.6%, 23.4%, respectively. It might suggest that variental variation exists in sugar contents. The mean of total free sugars were 9.11¡¾2.14%. Among the tested 49 accessions,' Geunanosang' showed the highest total free sugars in 14.67, whereas ' Chengsipyung' showed the lowest total free sugars in 5.57%. Also fruity characteristics as well as total free sugars to select the desirable mulberry varieties for the production of fruit were researched and analyzed. From that results, four suitable varieties such as 'Hwansipchosaeng', 'Junggojo', 'Kaeryangchosaengsipmunja', and 'Geunanosang' were selected.
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