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KMID : 1041220030450020080
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Journal of Sericultural and Entomological Science
2003 Volume.45 No. 2 p.80 ~ p.84
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Quantification and Varietal Variation of Free Sugars in Mulberry Fruits
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Kim Hyun-Bok
Kim Sun-Lim
Moon Jae-You
Chang Seung-Jong
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Abstract
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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 (coefficient of variation. ％) of fructose and glucose were 23.6％, 23.4％, respectively. It might suggest that varietal variation exists in sugar contents. The mean of total free sugars were 9.11${\pm}$2.14％. Among the tested 49 accessions, ‘Geunanosang’ showed the highest total free sugars in 14.67％, whereas ‘Cheongsipyung’ 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’, ‘ Kaery-angchosaengsipmunja’, and ‘Geunanosang’ were selected.
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KEYWORD
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Quantification and Varietal Variation of Free Sugars in Mulberry Fruits
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