Biochemical Changes In Tomato Fruit During Growth And Ripening Cultivated In Proteins And Vietnam (Vitamin)
European Journal of Molecular & Clinical Medicine,
2020, Volume 7, Issue 10, Pages 4663-4669
AbstractOur Research Paper “Biochemical Changes in Tomato fruit during growth and ripening cultivated in Proteins and Vietnam” is a Tomato (Solanum lycopersicum L.) is perhaps the most generally developed and burned-through vegetables in numerous country, including Vietnam. Tomato is a nutritious food that upgrades the body's opposition. This paper presents research results on some physiological pointer (shades content), and biochemical markers (diminishing sugar content, starch, all out natural corrosive, nutrient C, gelatine, tannin, α-amylase chemical, catalase compound, peroxidase protein) of tomatoes during development and aging developed in Vietnam, subsequently deciding the physiological aging season of the organic product (the most proper time for organic product gather). The outcomes showed that huge changes happened in shades content, diminishing sugar content, starch, all out natural corrosive, nutrient C, gelatin, tannin, α-amylase catalyst, catalase protein, peroxidase chemical of tomatoes from arrangement to organic product maturing. Through the examination interaction, we found that tomatoes accomplish the best quality to gather when organic products are 46 days old. The consequences of this concentrate likewise give extra and valuable data to new utilization and handling just as the utilization of tomatoes.
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