Tomato, vegetable and herb is that it consists of food Thailand. When the organs and tomatoes. to observe the occurrence of Brown quickly. Brown that occurred as a result of the reaction of broilers compounds phenolic compounds and quinone is flattened ο-reaction so far is enough League MLS arai Brown compounds that (Martinez and Whitaker, 1995) period of emerging Brown of the tomato, each species varies, which may b.Nakap pat จัห reasons, such as the pattern type and quantity of phenolic compounds that are a precursor or activity of the enzyme enough League City of phenolic (Polyphenol oxidase-PPO) phenolic compounds as a substance found in plants (Robard et al., 1995), it is the precursor to the brown substance occurs.Reaction properties for broilers (antioxidant), which play a role in the opposition to free-saronumun that may be the cause of heart disease and cancer. When the tomatoes are phenolic compounds in broilers, along to the brown compound. Three cars in the oxidation reaction of resistance is reduced, therefore, this time focused on finding a quantity of phenolic compounds in the different varieties of tomato, a popular consumer outcomes and the ability to resist the reaction of broilers that extraction of phenolic compounds and the study of the activity of PPO. In tomato, to find out the relationship between the quantity of phenolic compounds and the occurrence of Eggplant Brown, both species after the harvest.
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