Sustainable Mulberry (Morus nigra L., Morus alba L. and Morus rubra L.) Production in Eastern Turkey

Abstract

In this study, a total of 55 wild-grown mulberry landraces belonging to Morus alba L., Morus rubra L., and Morus nigra L. species (Rosales order, Moraceae family, Morus L. genus) were sampled around the Van Lake basin, and some fruit characteristics were determined. All landraces are naturally grown in the Lake Van basin under pesticide-free conditions. As fruit character, phenolic compounds (gallic acid, catechin, quercetin, protocatechuic acid, vanillic acid, rutin, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, and phlorizin) and organic acids (malic acid, citric acid, tartaric acid, succinic acid, fumaric acid and ascorbic acid) were determined. Principal component analysis (PCA) was performed to determine the correlation between mulberry species in terms of biochemical compounds. As a result of PCA-biplot analysis, two variations were sufficient to explain the correlation between phenolic compounds and organic acids. This ratio reveals that mulberry species are separated with sharp boundaries in terms of biochemical compounds. Chlorogenic acid and rutin content were high in all mulberry landraces. The highest chlorogenic acid content was detected in landrace 65VN03 belonging to M. rubra (3.778 mg/g), 65GV12 belonging to M. nigra (3.526 mg/g), 13AD08 belonging to M. rubra (2.461 mg/g), and 13AH02 belonging to M. rubra (6.246 mg/g) landraces. In terms of organic acid content, malic acid was the dominant organic acid for genotypes. The rich bioactive compounds make M. alba, M. rubra, and M. nigra landraces as cultivar candidates for breeding purposes. It is a valuable source of bioactive agents that may have prevented humans from oxidative-stress-related diseases.

Mulberry Low-Fat Ice Cream Supplemented with Synbiotic: Formulation, Phytochemical Composition, Nutritional Characteristics, and Sensory Properties

“…The pH, TSS, and overrun of MLF-ISS were determined, and it was discovered that the pH of MLF-ISS correlated inversely with the concen- tration of mulberry fruit. This was reasonable due to the acidic nature of mulberry fruit, which is high in organic acid [45,46], and has a low pH. A significant difference in and TSS of MLF-ISS was also discovered (p < 0.05).…”

Advancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologies

“…While other countries, such Thailand [10] and Brazil, maintain some mulberry production, their scales are conside bly smaller, for instance, 35,000 ha and 848.6 kg/acre/year [11], respectively. Mulberry, a fast-growing, deciduous, or medium-sized, woody perennial tr adapts well to diverse climates [12], soils (pH: 6.2-6.8), and altitudes of up to 4000 m abo sea level [3,11]. Ideal growth conditions include temperatures of 24-28 °C, humidity 65-80%, and annual rainfall between 600 and 2500 mm.…”

“…Despite its numerous nutritional and pharmacological benefits, the biotechnologi potential of this fruit remains largely untapped because of its high moisture conte which leads to a short shelf life and increased perishability. Transporting highly peris ble goods over long distances requires rapid and often energy-intensive means of tra portation, contributing to greenhouse gas emissions and the environmental impact [1 To address mulberries' limited storage duration and susceptibility to spoilage, vineg Mulberry, a fast-growing, deciduous, or medium-sized, woody perennial tree, adapts well to diverse climates [12], soils (pH: 6.2-6.8), and altitudes of up to 4000 m above sea level [3,11]. Ideal growth conditions include temperatures of 24-28 • C, humidity of 65-80%, and annual rainfall between 600 and 2500 mm.…”

Transcriptomic profiling and discovery of key transcription factors involved in adventitious root formation from root cuttings of mulberry

“…Mulberry has been cultivated in China for an extensive period and, with the advancement in research methodologies, the understanding of its properties has deepened. Mulberry leaves and fruits are recognized for their high nutritional value and health bene ts [22][23][24]. Although mulberry cuttings traditionally exhibit low survival rates, advancements in cutting techniques have signi cantly enhanced their viability [25][26].…”