Comparative Analysis of Morphological, Physicochemical and Antioxidant Attributes of Selected Morus Species

The present study evaluated morphological, physicochemical and antioxidant properties of fruits from three mulberry species ( Morus alba , Morus rubra and Morus laevigata ) grown under semiarid climatic conditions, with the aim of identifying species‐specific traits that support the valorisation of these fruits for fresh consumption, functional food production and processing. Their fruit attributes assessed included size, weight, colour, juice content, total soluble solid (TSS), titratable acidity, pH, total phenolic content and antioxidant activity (DPPH assay). M. laevigata produced the greatest number of fruits and the highest juice yield, TSS and acidity, characteristics that make it suitable for fresh consumption and juice production. Despite its high phenolic content (1231 mg GAE 100 g −1 fw; p < 0.001), M. laevigata presented the lowest antioxidant activity (23.50%; p < 0.001), suggesting a discrepancy between its phenolic content and radical‐scavenging capacity. M. rubra presented the highest antioxidant activity (57.89%; p < 0.001) and intermediate phenolic content. M. alba presented the lightest fruit colour ( L *) and the lowest phenolic content. Principal component analysis alongside hierarchical cluster analysis revealed clear species‐based differences and strong correlations between acidity, phenolic content and fruit weight. Overall, the findings highlight the diverse potential of mulberry species for nutritional, fresh market and processing uses.