Mulberry fruit is well recognized as one of the richest sources of bioactive compounds. We investigated the physicochemical composition and characterized the bioactive compounds during different ripening stages of mulberry (Morus indica) fruit and evaluated their anti-quorum sensing activity on Chromobacterium violaceum. The proximate components such as carbohydrates, proteins and lipids were found to be high in the ripe fruit compared to unripe and mid-ripe fruit. The ripe fruit contained higher content of total phenolics and flavonoids (336.05 and 282.55 mg/100 g fresh weight (FW), respectively). Epicatechin and resveratrol were the major polyphenols detected in the fruit with the range 5.13–19.46 and 4.07–14.45 mg/100 g FW, respectively. Chlorogenic acid and myricetin were predominant in the unripe and mid-ripe fruit (7.14 and 1.84 mg/100 g FW, respectively). The fruit was found to be an excellent source of anti-diabetic compound 1-deoxynojirimycin. The highest content of 1-deoxynojirimycin was present in the mid-ripe fruit, with a content of 2.91 mg/100 g FW. Furthermore, fruit extracts exhibited anti-quorum sensing activity against Chromobacterium violaceum by effectively inhibiting violacein production. Ripe fruit extracts showed the highest activity of 76.30% at 1 mg/mL and thus, could be used as a potent anti-quorum sensing agent. The results could be promising in the selection of appropriate developmental stages for M. indica fruit commercial exploitation in the food formulations rich in potential health components.

桑果被公认为是生物活性化合物最丰富的来源之一。我们研究了桑椹（Morus indica）果实不同成熟阶段的理化成分和生物活性化合物的特征，并评估了它们对紫罗兰色杆菌的抗群体感应活性。. 与未成熟和中熟水果相比，成熟水果中的碳水化合物、蛋白质和脂质等近端成分含量较高。成熟果实的总酚类和类黄酮含量较高（分别为 336.05 和 282.55 毫克/100 克鲜重 (FW)）。表儿茶素和白藜芦醇是水果中检测到的主要多酚，范围分别为 5.13–19.46 和 4.07–14.45 mg/100 g FW。绿原酸和杨梅素在未成熟和中熟果实中占主导地位（分别为 7.14 和 1.84 毫克/100 克 FW）。发现这种水果是抗糖尿病化合物 1-脱氧野尻霉素的极好来源。中熟果实中 1-脱氧野尻霉素含量最高，为 2.91 mg/100 g FW。此外，水果提取物表现出抗群体感应活性Chromobacterium v​​iolaceum通过有效抑制紫罗兰素的产生。成熟果实提取物在 1 mg/mL 时表现出最高的活性，为 76.30%，因此可用作有效的抗群体感应剂。在选择合适的发育阶段以用于在富含潜在健康成分的食品配方中商业开发籼稻的结果可能是有希望的。