Comparison of the Quality of Different Mulberry Varieties Planted in Sichuan

LI Jing; LI Xiaofeng; LIU Yifu; LI Yuan; WANG Xiaoqiong; BI Xiufang; LI Mingyuan

doi:10.13386/j.issn1002-0306.2021070196

Volume 43 Issue 10

May 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(10): 56-63. > DOI: 10.13386/j.issn1002-0306.2021070196

LI Jing, LI Xiaofeng, LIU Yifu, et al. Comparison of the Quality of Different Mulberry Varieties Planted in Sichuan[J]. Science and Technology of Food Industry, 2022, 43(10): 56−63. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070196.

Citation:

PDF (2274 KB)

Comparison of the Quality of Different Mulberry Varieties Planted in Sichuan

College of Food Science and Technology, Xihua Univercity, Chengdu 610039, China

More Information

Received Date: July 18, 2021
Available Online: March 12, 2022

Graphical Abstract

Abstract

Abstract

In the present study, the basic qualities and nutritional components of five different varieties of mulberries (Hongguo No.2, Jialing No.30, Yunsang No.2, Shushen No.1 and Wuhedashi) in Sichuan were compared and evaluated by principal component analysis (PCA) and cluster analysis (CA). The results showed that there were significant differences among the quality indicators of five mulberry varieties (P<0.05). The ranking of the comprehensive scores of principal component analysis was Yunsang No.2> Shushen No.1> Wuhedashi> Jialing No.30> Hongguo No.2. According to cluster analysis, the mulberry varieties could be divided into three categories. Among them, Yunsang No.2 of class Ⅱ had the highest content of V_C (0.77 mg/g), phenols (4.36 mg/g) and anthocyanins (1.05 mg/g). With the highest principal component score and the best quality, Yunsang No.2 was the most suitable for promoting planting and deep processing in Sichuan area to improve the comprehensive utilization efficiency of mulberry. It could be used as an alternative variety for health product development, and was suitable for the production of mulberry jam, fruit paste and dried fruit. Class Ⅰ included Wuhedashi, Jialing No.30 and Hongguo No.2 and was suitable for the production of fruit juice due to high water content (86.11%, 88.18% and 86.49%, respectively) and high juice yield (68.51%, 64.80% and 65.51%, respectively). Wuhedashi subclass was also suitable for for the production of fruit wine or as a freshly consumable crops due to its high content of total sugar (11.64%) and reducing sugar (8.77%) and relatively low content of total acid (6.70%). Shushen No.1 of class Ⅲ was suitable for processing as dried fruit and jam product with small fruit (1.60 g), low pH value (4.01), high sugar content (13.19%) and low juice yield (55.73%).
- Sichuan,
- mulberry,
- qualities,
- principal component analysis,
- clustering analysis

FullText(HTML)

References (38)

References

[1]	王晗, 朱华平, 李文钊, 等. 桑葚提取物中花青素分析及其体外抗氧化活性研究[J]. 食品与发酵工业,2019,45(15):170−175. [WANG H, ZHU H P, LI W Z, et al. Anthocyanins in mulberry extract and their in vitro antioxidant activity[J]. Food and Fermentation Industries,2019,45(15):170−175. WANG H, ZHU H P, LI W Z, et al. Anthocyanins in mulberry extract and their in vitro antioxidant activity[J]. Food and Fermentation Industries, 2019, 45(15): 170-175.
[2]	陈杭君. 不同品种桑葚果实成熟衰老特性及其调控机制[D]. 广州: 华南农业大学, 2016. CHEN H J. The characteristics and regulatory mechanisms of different mulberry cultivars during fruit ripening and senescence[D]. Guangzhou: South China Agricultral University, 2016.
[3]	BHATTACHARJYA D, SADAT A, DAM P, et al. Current concepts and prospects of mulberry fruits for nutraceutical and medicinal benefits[J]. Current Opinion in Food Science,2021,40:121−135. doi: 10.1016/j.cofs.2021.03.009
[4]	JAN B, PARVEEN R, ZAHIRUDDIN S, et al. Nutritional constituents of mulberry and their potential applications in food and pharmaceuticals: A review[J]. Saudi Journal of Biological Sciences,2021,28(7):3909−3921. doi: 10.1016/j.sjbs.2021.03.056
[5]	DROGOUDI P D, PANTELIDIS G. Effects of position on canopy and harvest time on fruit physicochemical and antioxidant properties in different apple cultivars[J]. Scientia Horticulturae,2011,129(4):752−760. doi: 10.1016/j.scienta.2011.05.036
[6]	LI X, WANG T T, ZHOU B, et al. Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.)[J]. Food Chemistry,2014,152(6):531−538.
[7]	徐玉娟, 温靖, 肖更生, 等. 不同品种荔枝果实加工特性比较研究[J]. 食品科学,2010,31(1):33−37. [XU Y J, WEN J, XIAO G S, et al. Comparative studies of processing characteristics of different litchi varieties[J]. Food Science,2010,31(1):33−37. XU Y J, WEN J, XIAO G S, et al. Comparative studies of processing characteristics of different litchi varieties[J]. Food Science, 2010, 31(1): 33-37.
[8]	李长城, 张志刚, 刘玉芳, 等. 吐鲁番地区12个桑葚品种的品质分析及评价[J]. 西南农业学报,2020,33(9):1892−1897. [LI C C, ZHANG Z G, LIU Y F, et al. Quality analysis and evaluation of 12 mulberry varieties in Turpan[J]. Southwest China Journal of Agricultural Sciences,2020,33(9):1892−1897. LI C C, ZHANG Z G, LIU Y F, et al. Quality analysis and evaluation of 12 mulberry varieties in Turpan[J]. Southwest China Journal of Agricultural Sciences, 2020, 33(9): 1892-1897.
[9]	乔健, 马智玲, 魏长宾, 等. 湛江地区不同桑葚品种的品质比较[J]. 食品工业科技,2020,41(12):264−268,290. [QIAO J, MA Z L, WEI C B, et al. Quality comparison of different mulberry varieties in Zhanjiang region[J]. Science and Technology of Food Industry,2020,41(12):264−268,290. QIAO J, MA Z L, WEI C B, et al. Quality comparison of different mulberry varieties in Zhanjiang region[J]. Science and Technology of Food Industry, 2020, 41(12): 264-268, 290.
[10]	阎秀峰, 王洋, 李一蒙. 植物次生代谢及其与环境的关系[J]. 生态学报,2007(6):2554−2562. [YAN X F, WANG Y, LI Y M. Plant secondary metabolism and its response to environment[J]. Acta Ecologica Sinica,2007(6):2554−2562. doi: 10.3321/j.issn:1000-0933.2007.06.050 YAN X F, WANG Y, LI Y M. Plant secondary metabolism and its response to environment[J]. Acta Ecologica Sinica, 2007(6): 2554-2562. doi: 10.3321/j.issn:1000-0933.2007.06.050
[11]	国家卫生和计划生育委员会. GB 5009.3-2016食品安全国家标准食品中水分的测定[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China. GB 5009.3-2016 National food safety standards. Determination of moisture in foods[S]. Beijing: Standards Press of China, 2016.
[12]	国家卫生和计划生育委员会. GB 5009.4-2016食品安全国家标准食品中灰分的测定[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China. GB 5009.4-2016 National food safety standards. Determination of ash in foods[S]. Beijing: Standards Press of China, 2016.
[13]	国家卫生健康委员会, 国家市场监督管理局. GB/T 12456-2021食品安全国家标准食品中总酸的测定[S]. 北京: 中国标准出版社, 2021. National Health Commission, State Administration for Market Regulation. GB/T 12456-2021 National food safety standards: determination of total acid in foods[S]. Beijing: Standards Press of China, 2021.
[14]	国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.6-2016食品安全国家标准食品中脂肪的测定[S]. 北京: 中国标准出版社, 2016. China Food and Drug Administration, National Health and Family Planning Commission of the People's Republic of China. GB 5009.6-2016 National food safety standards. Determination of fat in foods[S]. Beijing: Standards Press of China, 2016.
[15]	国家卫生和计划生育委员会. GB 5009.7-2016食品安全国家标准食品中还原糖的测定[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China. GB 5009.7-2016 National food safety standards. Determination of reducing sugar in foods[S]. Beijing: Standards Press of China, 2016.
[16]	李巨秀, 王柏玉. 福林-酚比色法测定桑椹中总多酚[J]. 食品科学,2009,30(18):292−295. [LI J X, WANG B Y. Folin-ciocalteu colorimetric determination of total polyphenols in mulberry fruits[J]. Food Science,2009,30(18):292−295. doi: 10.3321/j.issn:1002-6630.2009.18.066 LI J X, WANG B Y. Folin-ciocalteu colorimetric determination of total polyphenols in mulberry fruits[J]. Food Science, 2009, 30(18): 292-295. doi: 10.3321/j.issn:1002-6630.2009.18.066
[17]	国家卫生和计划生育委员会. GB 5009.86-2016食品安全国家标准食品中抗坏血酸的测定[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People’s Republic of China. GB 5009.86-2016 National food safety standards. Determination of ascorbic acid in food[S]. Beijing: Standards Press of China, 2016.
[18]	王行, 马永昆, 于立志, 等. 贮藏条件对超高压处理蓝莓汁酚类物质及抗氧化活性的影响[J]. 现代食品科技,2014,30(1):101−107. [WANG H, MA Y K, YU L Z, et al. Effects of storage condition on phenolics and antioxidant activity of high hydrostatic pressure treated blueberry juice[J]. Modern Food Science and Technology,2014,30(1):101−107. WANG H, MA Y K, YU L Z, et al. Effects of storage condition on phenolics and antioxidant activity of high hydrostatic pressure treated blueberry juice[J]. Modern Food Science and Technology, 2014, 30(1): 101-107.
[19]	CAO X M, CAI C F, WANG Y L, et al. The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments[J]. Innovative Food Science & Emerging Technologies,2018,45:169−178.
[20]	刘洪, 周亨乐, 陈磊, 等. 介质特性对超声波钝化芒果多酚氧化酶和过氧化物酶的影响[J]. 中国食品学报,2020,20(4):42−48. [LIU H, ZHOU H L, CHEN L, et al. Influence of medium properties on the inactivation effect of polyphenol oxidase and peroxidase of mango by ultrasound[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(4):42−48. LIU H, ZHOU H L, CHEN L, et al. Influence of medium properties on the inactivation effect of polyphenol oxidase and peroxidase of mango by ultrasound[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(4): 42-48.
[21]	宋志姣, 樊金欣, 李德焕, 等. 不同果桑品种加工品质评价[J]. 食品与发酵工业,2020,46(15):134−139. [SONG Z J, FAN J X, LI D H, et al. Evaluation of processing qualities of different mulberry varieties[J]. Food and Fermentation Industries,2020,46(15):134−139. SONG Z J, FAN J X, LI D H, et al. Evaluation of processing qualities of different mulberry varieties[J]. Food and Fermentation Industries, 2020, 46(15): 134-139.
[22]	姚锋先, 郭家乾, 管冠, 等. 晚棱脐橙冬季落果和果实出汁率差异的环境温度因素分析[J]. 中国南方果树,2017,46(4):14−16,20. [YAO F X, GUO J Q, GUAN G, et al. Analysis of ambient temperature factors on the difference of fruit drop and fruit juice yield of lane late navel orange in winter[J]. South China Fruits,2017,46(4):14−16,20. YAO F X, GUO J Q, GUAN G, et al. Analysis of ambient temperature factors on the difference of fruit drop and fruit juice yield of lane late navel orange in winter[J]. South China Fruits, 2017, 46(4): 14-16, 20.
[23]	刘丙花, 孙锐, 王开芳, 等. 不同蓝莓品种果实品质比较与综合评价[J]. 食品科学,2019,40(1):70−76. [LIU B H, SUN R, WANG K F, et al. Comparison and comprehensive evaluation of fruit quality of different blueberry (Vaccinium spp.) varieties[J]. Food Science,2019,40(1):70−76. doi: 10.7506/spkx1002-6630-20170829-338 LIU B H, SUN R, WANG K F, et al. Comparison and comprehensive evaluation of fruit quality of different blueberry (Vaccinium spp. ) Varieties[J]. Food Science, 2019, 40(1): 70-76. doi: 10.7506/spkx1002-6630-20170829-338
[24]	王香君, 吴劲轩, 夏川林, 等. 不同品种桑椹加工品质比较研究[J]. 中国酿造,2019,38(3):139−143. [WANG X J, WU J X, XIA C L, et al. Comparison of processing quality of different mulberry varieties[J]. China Brewing,2019,38(3):139−143. doi: 10.11882/j.issn.0254-5071.2019.03.027 WANG X J, WU J X, XIA C L, et al. Comparison of processing quality of different mulberry varieties[J]. China Brewing, 2019, 38(3): 139-143. doi: 10.11882/j.issn.0254-5071.2019.03.027
[25]	姚改芳, 张绍铃, 吴俊, 等. 10个不同系统梨品种的可溶性糖与有机酸组分含量分析[J]. 南京农业大学学报,2011,34(5):25−31. [YAO G F, ZHANG S L, WU J, et al. Analysis of components and contents of soluble sugars and organic acids in ten cultivars of pear by high performance liquid chromatography[J]. Journal of Nanjing Agricultural University,2011,34(5):25−31. YAO G F, ZHANG S L, WU J, et al. Analysis of components and contents of soluble sugars and organic acids in ten cultivars of pear by high performance liquid chromatography[J]. Journal of Nanjing Agricultural University, 2011, 34(5): 25-31.
[26]	LU Y, VOON M K W, HUANG D, et al. Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae[J]. Applied Microbiology and Biotechnology,2017,101(7):3005−3014. doi: 10.1007/s00253-016-8043-1
[27]	梁俊, 郭燕, 刘玉莲, 等. 不同品种苹果果实中糖酸组成与含量分析[J]. 西北农林科技大学学报(自然科学版),2011,39(10):163−170. [LIANG J, GUO Y, LIU Y L, et al. Analysis of contents and constituents of sugar and organic acid in different apple cultivars[J]. Journal of Northwest A & F University (Nat. Sci. Ed),2011,39(10):163−170. LIANG J, GUO Y, LIU Y L, et al. Analysis of contents and constituents of sugar and organic acid in different apple cultivars[J]. Journal of Northwest A & F University (Nat. Sci. Ed), 2011, 39(10): 163-170.
[28]	陆燕, 曾霞, 郑克铭, 等. 不同品种桑葚果的风味成分分析[J]. 现代食品科技,2020,36(2):232−240. [LU Y, ZENG X, ZHENG K M, et al. Analysis of flavor components of different mulberry cultivars[J]. Modern Food Science and Technology,2020,36(2):232−240. LU Y, ZENG X, ZHENG K M, et al. Analysis of flavor components of different mulberry cultivars[J]. Modern Food Science and Technology, 2020, 36(2): 232-240.
[29]	EVA M S S, ESTHER S, ÁNGEL A C B, et al. Fatty acids composition of Spanish black (Morus nigra L.) and white (Morus alba L.) mulberries[J]. Food Chemistry,2016,190:566−571. doi: 10.1016/j.foodchem.2015.06.008
[30]	YAO X H, SHEN Y S, HU R Z, et al. The antioxidant activity and composition of the seed oil of mulberry cultivars[J]. Food Bioscience,2020,37:100709. doi: 10.1016/j.fbio.2020.100709
[31]	JIANG Y, NIE W J. Chemical properties in fruits of mulberry species from the Xinjiang province of China[J]. Food Chemistry,2015,174:460−466. doi: 10.1016/j.foodchem.2014.11.083
[32]	BI Y H, CHI X W, ZHANG R, et al. Highly efficient extraction of mulberry anthocyanins in deep eutectic solvents: Insights of degradation kinetics and stability evaluation[J]. Innovative Food Science & Emerging Technologies,2020,66:102512.
[33]	CHEN Y, ZHANG W J, ZHAO T, et al. Adsorption properties of macroporous adsorbent resins for separation of anthocyanins from mulberry[J]. Food Chemistry,2016,194:712−722. doi: 10.1016/j.foodchem.2015.08.084
[34]	ARAMWIT P, BANG N, SRICHANA T. The properties and stability of anthocyanins in mulberry fruits[J]. Food Research International,2010,43(4):1093−1097. doi: 10.1016/j.foodres.2010.01.022
[35]	李彩云, 李洁, 严守雷, 等. 果蔬酶促褐变机理的研究进展[J]. 食品科学,2021,42(9):283−292. [LI C Y, LI J, YAN S L, et al. Progress in research on the mechanism of enzymatic browning in fruits and vegetables[J]. Food Science,2021,42(9):283−292. doi: 10.7506/spkx1002-6630-20200401-008 LI C Y, LI J, YAN S L, et al. Progress in research on the mechanism of enzymatic browning in fruits and vegetables[J]. Food Science, 2021, 42(9): 283-292. doi: 10.7506/spkx1002-6630-20200401-008
[36]	齐笑笑. 果蔬采后酶促褐变机理及控制方法研究进展[J]. 北方园艺,2017(11):190−194. [QI X X. Research advance in enzymatic browning and inhibition method of postharvest of fruits and vegetables[J]. Northern Horticulture,2017(11):190−194. QI X X. Research advance in enzymatic browning and inhibition method of postharvest of fruits and vegetables[J]. Northern Horticulture, 2017(11): 190-194.
[37]	郑梦林. 不同贮藏条件对鲜切莲藕褐变影响及PAL、PPO和POD的表达调控[D]. 武汉: 武汉轻工大学, 2016. ZHENG M L. The effect of different storage conditions on fresh-cut lotus root browning and expression regulation of PAL, PPO and POD[D]. Wuhan: Wuhan Polytechnic University, 2016.
[38]	乔宇, 刘璐, 吴继军, 等. 白桑椹加工品质评价分析[J]. 食品研究与开发,2015,36(17):6−9. [QIAO Y, LIU L, WU J J, et al. Analysis of quality evaluation for different white mulberry varieties[J]. Food Research and Development,2015,36(17):6−9. doi: 10.3969/j.issn.1005-6521.2015.17.002 QIAO Y, LIU L, WU J J, et al. Analysis of quality evaluation for different white mulberry varieties[J]. Food Research and Development, 2015, 36(17): 6-9. doi: 10.3969/j.issn.1005-6521.2015.17.002