2024 : 3 : 3
Ali Khadivi

Ali Khadivi

Academic rank: Professor
ORCID: https://orcid.org/0000-0001-6354-445X
Education: PhD.
ScopusId: 43661256800
Faculty: Agriculture and Environment
Address: Arak University
Phone: 086-32623022


Phenotypic and chemical variation of black mulberry (Morus nigra) genotypes
Black mulberry (Morus nigra) Morphological variation Chemical properties Germplasm Breeding
Journal Industrial Crops and Products
Researchers Akram-Sadat Hosseini ، Morteza Akramian torogh tey ، Ali Khadivi ، Hossein Salehi arjmand


It is believed that black mulberry (Morus nigra) is a healthier fruit among mulberry species due to its high bioactive content. In the present study, the morphological and chemical variabilities of this species were investigated. There were statistical differences in terms of the morphological and chemical traits between the genotypes. Out of 37 morphological and seven chemical characters, 20 morphological and five chemical traits showed a coefficient of variation (CV) greater than 20.00%, indicating a high variability between the genotypes for these traits. The fruit weight varied between 1.79 and 5.69 g with an average of 3.85 g. The highest TSS content was 24.80%, while the lowest TSS was 11.20%, with an average of 18.42. The content of total anthocyanins was found between 57.62 and 475.65 mg CGE 100 g−1 FrWe. Total phenols ranged from 232.27 to 1777.73 mg GAE 100 g−1 FrWe. The fruit weight showed positive correlations with tree growth vigor, leaf length and leaf width. In addition, fruit weight was positively correlated with fruit length and fruit width. Furthermore, TSS was positively correlated with phenolic content and flavonoid content. The results obtained from the hierarchical grouping analysis separated genotypes into three and two main groups based on morphological and chemical characters, respectively. The present study increased knowledge about the phenotypic variation and phytochemical properties of black mulberry fruits and can be useful for producers, breeders, and processors.