Optimization of juice clarification of two native white mulberry (Morus alba) varieties

In this study the researchers, compared physicochemical properties and juice clarification processes of two native varieties of Iranian White mulberry name Bukharaei (seedless) and Mikhce. Two varieties of berries, about the same age were selected from two trees in the garden adjacent to each other. Therefore, the same climatic conditions, irrigation and soil fertilization were considered. The results of this study showed that Bukharaei varieties of mulberries had higher moisture, sugar, pH and Brix but less acidity and minerals compared with others while the taste of Bukharaei varieties was better. Comparison of some clarifiers such as Silicasol, Bentonit, Tannic acid, Pectinase and  -amylase, showed that tannic acid could remove haze and turbidity of white mulberry juice significantly. Combination of enzymes - clarifier aid and correcting acidity can be an effective optimization method to clarifying of white mulberry berries juice.