Tomato
Nkọwa nke ngwaahịa
Ebumnuche anyị bụ inye gị ngwaahịa dị mma ma dị elu.
Tomato ọhụrụ sitere na Xinjiang na nke Mongolia, ebe mpaghara a kụrụ n'etiti eurolia. Oké ìhè anyanwụ na ọdịiche okpomọkụ dị n'etiti ehihie na abalị na-eme ka photosynthesis na ịka nri tomato. Tomato ndị a ma ama maka mmetọ na-enweghị ọdịnaya! A na-eji mkpụrụ osisi transgenic na-akụ maka ịkọ ihe niile.
A na-ahọrọ igwe ọhụrụ ahụ site na igwe na-ahọrọ nke na-acha odo odo iji wepụta tomato. Tomato ọhụrụ tomato haziri n'ime 24hrs mgbe ịtụtụchara ahụ iji mepụta ọmarịcha ụlọ akwụkwọ dị mma nke tomato ọhụrụ ahụ, ezigbo ụcha na uru yycopene.
Otu otu njikwa njikwa dị mma na-elekọta usoro ịmepụta ihe. Ngwaahịa ahụ enwetala ISO, Haccp, Brc, kosher na asambodo asambodo.
Ngwaahịa anyị na-enye
Anyị na-enye gị nke ọma tomato tomato dị iche iche na Brix dị iche iche. Ie 28-30% CB, 28-30% HB, 30-32% HB, 36-38% CB.
Nkowa
| Liko | 28-30% HB, 28-30% CB, 30-32% HB, 30-32% wb, 36-38% CB |
| Usoro nhazi | Oge ezumike, oge ezumike oyi, ezumike na-ekpo ọkụ |
| Boswick | 4.0-7.0cm / 30seconds (HB), 7.0-9.0cm / 30sconds (CB) |
| A / B agba (ọnụnọ dinta) | 2.0-2.3 |
| Lycopene | ≥55mg / 100g |
| PH | 4.2 +/- 0.2 |
| Howd na-agụ | ≤40% |
| Ihuenyo ihuenyo | 2.0mm, 1.8mm, 0.8mm, 0.6mm (dị ka ndị ahịa chọrọ) |
| Microorganism | Na-emezu ihe achọrọ maka ịka ụlọ ahịa |
| Onu ogugu nke ógbè | ≤100cU / ml |
| Otu colaiform | Achọpụtaghị |
| Ngwugwu | Na 220 liter liter aseptic akpa juru eju na ígwè nke ọ bụla na-etinye ya na gallenization ọla. |
| Ọnọdụ nchekwa | Chekwaa na nhicha, akọrọ, nke ọma, nke ọma iji zere ìhè anyanwụ. |
| Ebe Mmepụta | Xinjiang na nke Mongolia China |
Akwukwo icho oru
Mbukota
