• Journal of Sericultural and Entomological Science
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• v.53 no.2
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• pp.101-109
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• 2015

To extend shelf life of mulberry fruits, usually expensive freeze drying of freezing process is required. In this study an economic to multipurpose agricultural products dryers with mulberry dryer and technique was developed to reduce postharvest processing cost. Fuel and electricity consumption for drying were lowest when drying temperature was $60^{\circ}C$. And various drying conditions (fuel 3 hrs, heat 1 hr, room temperature air velocity 51 hrs) of the developed dryer were analyzed to improve drying performance. Dried mulberry fruits had dark brown color and marketable high quality explain the semi-dried characteristics.

• Journal of Sericultural and Entomological Science
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• v.53 no.2
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• pp.71-77
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• 2015

Much attention has been focused on the activity of the natural antioxidants present in fruits and vegetables, because potentially these components may reduce the level of oxidative stress. Especially, mulberry leaves containing many natural components are considerable resource for natural antioxidants. The antioxidant capacity of mulberry leaves was investigated with minilum L-100 device and ARAW-KIT (anti-radical ability of water-soluble substance), in comparison to the ascorbic acid. The antioxidant capacity of 16 varieties was 3303.4 nmol at opening stage of five leaves in spring. The highest stage of antioxidant capacity (3708.0 nmol) and yield rate was just before the coloration stage with anthocyanin in fruits, whereas the lowest stage was middle of June (2231.6 nmol) and about two months growing stage after summer pruning (2064.6 nmol). But after summer pruning, the antioxidant capacity of mulberry leaves increased gradually until just before fallen leaves stage. Even if samples were same variety, antioxidant effect of those showed different results according to collected regions. Also, antioxidant effect of mulberry leaves were higher than that of branches. The antioxidant capacity of yield-type mulberry leaves and fruits (Morus alba L., M. bombycis Koidz, and M. Lhou (Ser.) Koidz) collected from In-je, Won-ju and Yang-yang regions, Kang-won province, Korea, was investigated. The results indicated that total antioxidant capacity of yield-type mulberry leaves was 2711.2 nmol. In the antioxidant capacity analysis of Jeollabuk-Do genetic resources, autumn's mulberry leaves showed higher antioxidant capacity than that of spring's it. To investigate the effect of tea on antioxidative capacity, five kinds of tea(coffee mix, green tea added brown rice, mulberry leaf tea, Polygonatum odoratum tea and black tea added lemon) were selected and analyzed. Their's anti-oxidative capacity were 2,531.01 nmol, 1,867.42 nmol, 1,053.72 nmol, 292.71 nmol and 188.91 nmol, respectively. The antioxidative capacity of drinking water soaked with mulberry leaf showed 891.96 nmol.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.19-26
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• 2016

Mulberry (oddi) is one of the most popular functional foods with many physiological components. This study investigated and compared the nutritional compositions and physiological activities of four mulberry fruits from Morus albo L. including Cheongilppong, Iksuppong, Suwonppong and Cheongsuppong (a new cultivar from Chungcheongbuk-do). To analyze the nutrient contents, mulberry fruits were freeze-dried. The results showed that the proximate compositions of the four mulberry cultivars ranged from 9.61~14.11% for moisture, 8.28~11.90% for crude protein, 3.70~4.86% for crude ash, 4.28~5.54% for crude lipid and 7.46~10.78% for crude fiber. The above proximate contents of mulberry cultivars were not significantly different. However, Cheongsuppong had the highest content of reducing sugar, 74.7%. Chungsuppong and Iksuppong showed higher contents of total polyphenol and anthocyanin than other mulberry cultivars, while all mulberry cultivars showed high antioxidant activities. Hypoglycemic effect had a slightly higher level in Suwonppong and Cheongsuppong than in the other samples. Taken together, the new cultivar "Cheongsu" oddi can be suggested as a potential source of functional food.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.220-223
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• 2005

As functional evaluation of mulberry fruits extracts, the protective effect on cerebral cell and antibacterial activities were carried. $1\%$ HCl-MeOH extract showed $37\%$ cytoprotective effect on hydrogen peroxide, also C3G identified mulberry fruits and cyanidin showed $52\%,\;76\%$, respectively, protective effects on oxygen-glucose deprivation (OGD). In the antibacterial activity of mulberry fruit extracts, MeOB-Cheongil extract showed the highest inhibitory activity. Salmonella typhimurium was shown inhibitory rate more than $70\%$ in all treatment groups. Also Klebsiella pneumoniae was shown inhibitory activity in all treatment groups.

• Journal of Sericultural and Entomological Science
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• v.51 no.1
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• pp.48-55
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• 2013

Though mulberry fruit is known to a by-product that was produced from mulberry tree after harvesting leaves for silkworm rearing, as a yield and consumption of mulberry fruit was increased, it has been fixing to a new income crop. But, a stable production of mulberry was issued on damage by the weather disaster, so it is requires that agricultural disaster insurance import. So, in this study as a basic research for a importation of agricultural disaster insurance, the cultivation of mulberry for produce mulberry fruit, the shape of tree, the number of a bearing fruit from each cultivar, the occurrence of mulberry fruit sclerotic disease, and a yield and the market price of mulberry fruits were investigated and that results obtained were as follows; The number of mulberry tree each 10a was abundant in Buan and Yangpyung region that cultivated a suitable cultivar on low cut shape, however, a large cultivated Gochang region was little. The number of a bearing fruit each the longest branch was abundant in the order of Gwasang No. 2, Suwonppong, Iksuppong, and Cheongilppong. Yield of mulberry fruit each 10a was abundant in the order of Cheongilppong, the second number of Gwasang No. 2, Suwonppong, Iksuppong, and yield of mulberry fruit each the age of three mulberry tree was abundant in older tree, however, the second number of Gwasang No. 2 was the opposite. Sale price of the mulberry fruit was highest in Gyeonggi Yangpyeong, and Jeonbuk Gochang was the opposite.

• International Journal of Industrial Entomology and Biomaterials
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• v.42 no.1
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• pp.14-20
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• 2021

Mulberry was dried with low temperature vacuum dryer using microwave. The nutritional compositions of microwave-dried mulberry including proximate composition, sugar content, mineral content, total phenolic, flavonoids, and anthocyanin, beta-carotene, vitamin C, and amino acid composition were measured. Sugar contents of mulberry were 42.6 mg/100g (Cheongilppong) and 43.27 mg/100g dw (Gwasang No. 2). The main components of mulberry sugars were fructose and glucose. Mineral analysis showed that K, P, Ca, and Mg were abundant regardless of mulberry cultivars.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.768-777
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• 2013

Physicochemical characteristics and analysis of functional constituents of mulberry (Morus alba L.) fruit juices were investigated according to four different mulberry cultivars, including iksuppong, daeseongppong, cheongilppong and kwasangppong. Among the four mulberry cultivars examined, the small-sized cheongilppong had higher soluble solid content and lower titratable acidity, whereas the big-sized daeseongppong had higher titratable acidity and lower soluble solid content than other mulberry cultivars. Cheongilppong had higher contents of fructose and glucose, while daeseongppong had higher contents of citric and malic acids than the other mulberry cultivars. Kwasangppong had higher contents of two anthocyanins, cyanidin 3-glucoside and cyanidin 3-rutinoside, while cheongilppong had lower contents of two anthocyanins than the other mulberry cultivars. Daeseongppong had higher contents of resveratrols, flavonoids and moracin, whereas cheongilppong had higher levels of protocatechuic, chlorogenic and caffeic acids than the other mulberry fruits. Of the four mulberry cultivars, daeseongppong and cheongilppong had higher contents of GABA and DNJ, respectively, than the other mulberry cultivars. These results provide useful information to food technologists for the development and standardization of high quality mulberry juices as well as their processed foods.

• Journal of Food Hygiene and Safety
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• v.32 no.1
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• pp.1-7
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• 2017

This study was conducted to investigate the microbial loads in mulberry fruits depending on cultivation environment and fruit ripeness. The population levels of total aerobic bacteria in mulberry fruits collected from open field orchards were higher than those from three plots protected within plastic green houses. In regards to fruit ripeness, the levels of total aerobic bacteria in ripe black fruits were higher than those in unripe green and red mulberry. From the farms into where livestock animals were allowed to enter, Escherichia coli was detected in soil at a level of 4.26~4.94 log CFU/g and in mulberry fruits at 5.03~6.07 log CFU/g, while no coliform and E. coli were detected from where the intrusion of livestock was prevented. We also examined the density change of inoculated E. coli in mulberry fruits as they were becoming mature. While E. coli did not increase in green fruits, two and four log CFU/g increases at $20^{\circ}C$ and $37^{\circ}C$, respectively, were observed with red and fully mature black mulberries during 48 hours incubation. To ensure the food safety of mulberry, it is suggested that the introduction of E. coli into a farm through livestock should be prevented and more hygienic caution should be taken especially when the fruits are ripe.

• Journal of Sericultural and Entomological Science
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• v.46 no.1
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• pp.6-11
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• 2004

We evaluated fruity characteristics to select the desirable mulberry varieties for the production of fruit from 2002 to 2003. Tested items were total yield, weight of single fruit, soluble solids and fruit size including length, width, and petiole length. We started yield of mulberry fruits from 27th of May, and continued for two weeks or three weeks according to mulberry varieties. 'Susungppong', 'Cheongnosang', and 'Jeolgokchosaeng(Chungbuk)' were showed high and similar quantity for two years. In weight of single fruit, 'Jeolgokchosaeng(Chungbuk)' and 'Ficus' were 4.6 g respectively. 14 mulberry varieties were showed more than 17 Brix % in soluble solids. From that results, eight suitable varieties such as 'Jeolgokchosaeng(Chungbuk)', 'Dangsang 7', 'Jangsosang', 'Susungppong', 'Suwonnosang', 'Palcheongsipyung', 'Kangsun', and 'Jukcheonchosaeng' were selected for the production of fruit.

• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.85-89
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• 2003

This study was carried out in order to investigate the sensory characteristics and nutritional analysis of sherbet ice-cream and ice-bar with mulberry fruits. In the sensory characteristics, sherbet ice-cream and ice-bar with 2％ mulberry fruit extracts were revealed to have highest level on overall quality, color, texture, taste, and flavor. Content of crude protein, crude fat and crude ash were observed in higher level in 3％ mulberry fruit extracts than others. In mineral analysis, Ca and K content were the highest in sherbet ice-cream and ice-bar with mulberry fruits. Also Mg, Na, Fe and Zn content were higher level in 3％ mulberry fruit extracts than others.