cool-season crops are plants that are either frost tolerant or cool temperature tolerant. The leafy, cool-season vegetable include broccoli, cauliflower, cabbage, spinach, lettuce and Brussels sprouts. Example of annual cool-season vegetables are onions, potatoes, and peas.
warm-season crops are those plants that may be injured by frost and should be planted well after the danger of frost has passed. These include cantaloupe, cucumber, pumpkin, squash, watermelon, eggplant, pepper and tomato.
maturity : the stage of development of the fruit on parent plant
Ripeness involves biochemical changes convert a mature but inedible fruit into an inedible fruit.
the production of black tea depends on the oxidative changes that tea leaf polyphenols undergo during processing. These changes lead to the developmemt of colour and reduction of the bitter taste associated with unoxidised tannin.
the critical biochemical reaction during tea fermentation is enzymatic browning reaction. during fermentation A and its B appear to be the only substates oxidised by tea PPO.
defined as unfermented tea with a light colour and a characteristic degree of astringency. this is achieved by the application of heat during the early stage of tea production which inhibits or prevents oxidation.
PPO is the name of group of enzymes that catalyse the oxidation of phenolic compounds. These enzymes are the main cause of brown discoloration in bruised fruits and vegetable.
cool-season crops are plants that are either frost tolerant or cool temperature tolerant. The leafy, cool-season vegetable include broccoli, cauliflower, cabbage, spinach, lettuce and Brussels sprouts. Example of annual cool-season vegetables are onions, potatoes, and peas.warm-season crops are those plants that may be injured by frost and should be planted well after the danger of frost has passed. These include cantaloupe, cucumber, pumpkin, squash, watermelon, eggplant, pepper and tomato.maturity : the stage of development of the fruit on parent plantRipeness involves biochemical changes convert a mature but inedible fruit into an inedible fruit.the production of black tea depends on the oxidative changes that tea leaf polyphenols undergo during processing. These changes lead to the developmemt of colour and reduction of the bitter taste associated with unoxidised tannin.the critical biochemical reaction during tea fermentation is enzymatic browning reaction. during fermentation A and its B appear to be the only substates oxidised by tea PPO. defined as unfermented tea with a light colour and a characteristic degree of astringency. this is achieved by the application of heat during the early stage of tea production which inhibits or prevents oxidation.PPO is the name of group of enzymes that catalyse the oxidation of phenolic compounds. These enzymes are the main cause of brown discoloration in bruised fruits and vegetable.
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