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Four cultivars of mulberry, Morus sp (cvs Mavromournia (red-fruited), Mavri (black-fruited), Rodini (purple-fruited) and Aspri (white-fruited)) were harvested at three stages of harvest maturity (immature, mature and fully mature). The fruit were evaluated for fresh weight, firmness, total soluble solids, titratable acidity and anthocyanin content and composition. Mavromournia mulberries significantly differed compared to the other cultivars in all quality characteristics and especially in titratable acidity and anthocyanin content. Cyanidin-3-grucorutinoside is responsible for about 60% of the fruit coloration. Mavromournia mulberries are fruit of excellent quality characteristics and have a great market potential as fresh or processed product.
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Dimitrios Gerasopoulos (1997) studied this question.
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