Characteristics of mulberry tree fruits with morphological diversity in the conditions of the Forest Steppe

Abstract

Goal. To determine economic indicators of mulberry tree fruit in genotypes of different colors and give their comparative assessment. Methods. Modern standard physicochemical (thermogravimetric, spectrometric, chromatographic, etc.) and biological methods for evaluation of fruit quality indicators; methods of mathematical modeling and mathematical-statistical processing of experimental data using computer technologies for calculation and generalization of research results. The object of research was 6 genotypes of mulberry species: M. alba, M. rubra, M. nigra. Results. The state of the introduction of mulberry trees in Ukraine was assessed. Significant differences between genotypes were established in most fruit traits. The weight of the fruit in total by varieties was the highest in M. rubra — 3.42 g, which was 0.36 more than the weight of the fruit of M. alba and 0.30 — M. nigra. The content of dry matter varied significantly among mulberry tree species — from 17.26 to 27.51%. It was the highest in M. alba — a total of 52.15%, and the lowest — in M. nigra — 34.61%. The acidity index varied the most in the species M. alba — from 0.17% in form 163 to 0.24% in Stambulska bila. The fruits of M. rubra genotypes had a stable acidity coefficient of 0.14% by all factors. As for active acidity (pH), according to the research results, its content in mulberry tree fruits can be classified in the order Morus rubra > Morus alba > Morus nigra. Black mulberry fruits had the highest yield of fruit juice, in total by genotypes, it was 135.76%. Conclusions. The genotypes of the M. alba species can be recommended for industrial processing based on the accumulation of dry matter content in mulberry tree fruits. For juice processing, M. nigra fruits are the best. Based on the accumulation of the highest acidity (2.92%) in the fruits of this species in combination with the content of dry substances, it can be said that they are the most desirable for fresh consumption.