Evaluation of physicochemical and organoleptic properties of jams produced from selected mulberry varieties

This study evaluated the physicochemical, bioactive, and sensory properties of jams produced from five mulberry (Morus spp.) cultivars to identify genotypes best suited for functional, consumer-accepted products. Fresh fruits were processed identically, and jams were analyzed for soluble solids, pH, titratable acidity, sugars, vitamin C, anthocyanins, phenolics, flavonoids, antioxidant activity, and color. Sensory attributes were assessed by a trained panel. Substantial varietal differences were observed. Anthocyanins ranged from 41.72 to 1272.20 mg/100 g, phenolics from 94.58 to 1126.83 mg GAE/100 g, and the antioxidant activity from 1.41% to 92.68% inhibition. Variety 3 exhibited the highest bioactive contents and antioxidant capacity; variety 4 showed the lowest. Variety 5 combined intense color, flavor, and high bioactives, achieving the highest overall acceptability (4.4/5). Cultivar selection decisively influences jam quality. Varieties 3 and 5 are promising for premium functional jams, showing the potential to convert underutilized mulberries into shelf-stable products, reducing losses, and supporting functional food innovation.