• N. Yasmin
• E. Sree Vaisnava Devi
• M. Ramani Bai

The quality of mulberry leaves play an important role in the success of the sericulture industry and directs its economics and hence much effort and research have been carried out to improve the quality and quantity of mulberry leaf production for silkworm rearing and then cocoon production. The nutritional status of different mulberry varieties is ascertained by its biochemical constituents. Mulberry is rich sources of protein, carbohydrate, free aminoacids, chlorophylls, moisture etc. An attempt was made to know the changes in the biochemical components (protein, carbohydrate, free aminoacids), photosynthetic pigments (chlorophyll a, b and total chlorophyll), elements (copper and zinc) and moisture in four popular indigenous mulberry varieties (V1, S36, MR2 and K2) under the influence of minerals such as, copper and zinc by soil application method. The results revealed that the biochemical components were increased in almost all the varieties chosen. The protein (277.25 mg) content was increased in S36 mulberry leaves. The carbohydrate (48.25 mg) and free amino acids (15.70 mg) total chlorophyll (3.18 mg) also increased in MR2 varieties. The moisture content (84.31%) was increased in V1 mulberry. The alterations in biochemical components of mulberry foliage will influence the health, growth and development of silkworm. This in turn results in the production of high quality silk.

Mulberry varieties, Nutritional value, Sericulture, Silk.

"BIOCHEMICAL CONSTITUENTS OF FOUR DIFFERENT MULBERRY VARIETIES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 12, page no.145-149, December-2018, Available :http://www.jetir.org/papers/JETIR1812C18.pdf

"BIOCHEMICAL CONSTITUENTS OF FOUR DIFFERENT MULBERRY VARIETIES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 12, page no. pp145-149, December-2018, Available at : http://www.jetir.org/papers/JETIR1812C18.pdf