Differences of sugar components in Different Mulberry Cultivars during its ripening

文献类型： 外文期刊

第一作者： Gao, Xiaomin

作者： Gao, Xiaomin;Hou, Qi;Ma, Zhiling

作者机构：

期刊名称：2019 5TH INTERNATIONAL CONFERENCE ON ADVANCES IN ENERGY RESOURCES AND ENVIRONMENT ENGINEERING (ICAESEE 2019)

ISSN： 1755-1307

年卷期： 2020 年 446 卷

页码：

收录情况： SCI

摘要： In this paper, seven mulberry varieties were used as experimental materials, and the composition and content of soluble sugar in different varieties of mulberry during its maturation process were analyzed by high performance liquid chromatography. The results showed that the changes of fructose and glucose content in different maturity of mulberry were basically the same during the ripening process, which reached the maximum in the color-changing period and slightly decreased in the mature period, among which the composition and content of soluble sugar in Taiwan long fruit mulberry were significantly different from other varieties; Fructose and glucose components were all detected in seven mulberry varieties, and only sucrose in Taiwan long-fruit mulberry varieties. This finding provides a scientific basis for the breeding of mulberry varieties and the study of sugar accumulation patterns of different varieties.

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