[目的]探讨白椹、草莓椹、红果1号3个果桑品种桑椹的感观性状与开发利用的关系.[方法]对果桑3个品种的桑椹质量、可溶性固形物、pH值等进行感观性状调查.[结果]白椹、草莓椹桑椹的可溶性固形物、pH值较高,单果重、纵径、横径较小,口感甜,而红果1号桑椹的可溶性固形物、pH值较小,单果重、纵径、横径较大,口感酸而甜.[结论]白椹、草莓椹2个品种的桑椹适合鲜食和加工,红果1号适合加工.%[Objective] To discuss the relationship between sensory traits and utilization of three kinds of fruit mulberry, including White Mulberry , Strawberry Mulberry and Red Fruit No. 1. [ Method ] The sensory traits such as mulberry quality, soluble solids, pH value of three kinds of fruit mulberry were investigated. [Result] Soluble solids, pH value of White Mulberry and Strawberry Mulberry arc higher, single fruit weight, longitudinal diameter, transverse diameter are smaller with sweet mouthfeel; while soluble solids, pH value of Red Fruit No. 1 mulberry are smaller, single fruit weight, longitudinal diameter, transverse diameter are higher with sour and sweet mouthfeel. [Conclusion] White Mulberry and Strawberry mulberry are suitable for direct fresh and processing, Red Fruit No. 1 is suitable for processing.
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