In addition, mulberry fruit have been used as a traditional oriental medicine from ancient times. Nowadays, the fruit are consumed in processed forms, such as jams, juice, beverages, syrups, and liquor ( Sadia et al., 2014 Ma et al., 2020). Consumption of mulberry fruit ( Fructus mori) either raw or dried has a long history. The mulberry varieties which have female or androgynous flowers can bear fruit, and the varieties with high fruit yield have been bred mainly for fruit production ( Vijayan et al., 2018 Krishna et al., 2019). Mulberry ( Morus alba L.) belongs to the Moraceae family and has been regarded as a crop solely of economic importance in sericulture. Of off-season mulberry fruits, the contents of glucose, fructose and sucrose, expression, anthocyanin biosynthesis genes, and antioxidant capacity are significantly lower than those in normal season. The contents of mass fraction of crude protein, total sugar, reducing sugar, total acids, total anthocyanins, and total flavonoids decreased significantly in all batches of off-season mulberry fruits compared with those of normal season. The moisture content and juice yield of off-season mulberry fruits are lower than the mulberry fruits in normal season the pH and soluble solids are higher. Compared with mulberry fruits in normal season, the fruit length, fruit diameter, single fruit weight, fruit yield per meter strip, and the fruits yield per 667 m 2 are significantly lower. To understand the yield and quality of off-season mulberry fruits, which are cultivated in open fields from autumn, the biological characteristics, bioactive compounds, and antioxidant activities of them were analyzed.
3Economic Specialty Technology Extension Station, Jinhua Municipal Bureau of Agriculture and Rural Affairs, Jinhua, China.2Sericultural Research Institute, Sichuan Academy of Agricultural Sciences, Nanchong, China.1Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.Peigang Liu 1, Yan Zhu 1, Jingjing Ye 2, Tianbao Lin 1, Zhiqiang Lv 1, Zilong Xu 1, Lushan Xu 3, Leyang Chen 3* and Jia Wei 1*
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