Stability of Anthocyanin Colors in Mulberry Jam Production

Abstract

Mulberries were obtained from five cultivars, i.e., three cultivars for fruit （Ficus, Kataneo, Raraberi） and two cultivars for sericulture（Ichinose, Tagowase）. The anthocyanins, protein, liquid, sugar and minerals in these mulberries were then analyzed. In addition, mulberries of the five cultivars were processed into jam to determine and compare the residual quantities of the total anthocyanins and the main anthocy- anins.