Physicochemical Properties and Aroma Profiles of Golden Mulberry Fruits at Different Harvesting Stages

Golden mulberry (<i>Morus macroura</i> Miq.) is favored for its rich bioactive components and unique flavor, but fruit quality depends on harvest time. In the present study, golden mulberry fruits were collected at 18 (T1), 21 (T2), 24 (T3), and 27 (T4) days after flowering to investigate the impact of the harvesting stage on its physicochemical properties, antioxidant capacity, and aroma profile. Physicochemical parameters such as total phenols, total soluble solids, titratable acidity, and sensory evaluation revealed that the hardness gradually decreased with fruit maturity, whereas the weight of single fruit, total soluble solids, and solid-acid ratio increased, and soluble sugars, titratable acidity, total polyphenols and sugar-acid ratio initially increased and then decreased. Antioxidant capacity, measured by ABTS, FRAP, and DPPH assays, decreased with ripening, but stabilized at T3. In addition, the aroma components of golden mulberry fruit were analyzed by GC-MS, and it was found that aldehyde, alcohol, and ester were the main aroma components of the golden mulberry fruit. Combining the physicochemical indices, sensory evaluation, and aroma profiles, T3 period considered the optimal harvesting time. These findings offer practical guidance for the optimal harvesting and utilization of golden mulberry fruits.