Are tomatoes green or red heavy?

Glad you asked, tomatoes are a little heavier when they are green, and not so heavy when they are red.

Tomatoes are red, and when they are ripe, water and nutrients are concentrated in the fruit.

Tomatoes are green and heavy, and red tomatoes are not as green as those with high density, and tomatoes of the same size are green and heavy.

Tomatoes are heavy when they are green, and their inside is solid and hard, unlike when they are red, they are soft and have gaps inside, so they are heavier than red when they are green.

Tomatoes of the same volume. The green ones are heavier than the red ones, because the green tomatoes have a high starch content and a larger specific gravity. After ripening and turning red, some energy and matter are consumed.

Because the process of converting starch into sugar leads to important lightening. So, green tomatoes are heavier than red tomatoes.

Of course, tomatoes are heavy on red, green tomatoes are not edible, and tomatoes are good if they are red.

I think tomatoes are red, they're heavier, and some green tomatoes aren't ripe yet, so they're lighter, and when you pick them, they're going to turn red after a long time, and they're going to be red, and they're lighter.

Of course, the tomatoes are greener and heavier, because the red ones are ripe, so they will be lighter.

Tomatoes, I think are green. The soul of the right time at that time, when it is red, it will be soft.

I think it's heavier to raise red, and raising red refers to smearing it red when it is not ripe, which belongs to raw, and raw tomatoes will be heavier than ripe tomatoes. Just like watermelons, freshly ripe watermelons are heavier than ripe watermelons, and unripe watermelons like to be heavier than ripe watermelons.

If the tomato is ripe naturally, it should be red and green, because it is not ripe, and the juice in it is relatively lighter.

In the case of the same tomato, it should be red heavy, because the red one is already ripe, and the green one is not fully ripe.

Tomatoes are very heavy when they are clear, and they are lighter when they are red than when they are kissed.

Tomatoes should be green under the same skin, heavier than red, because there is more water in the world.

Whether it's green or red, they're all the same, it's just that the color of the appearance is different, and it just changes color over time and then he says a little bit.

I think the tomato is ripe, its weight will be lighter, before it is ripe, it feels particularly stressful, it is very solid, very hard, so I think the weight is also a lot, so your tomatoes are still red, and the weight is lighter.

Tomatoes should be green and a little heavier.

When the tomato is definitely a green vegetable, its weight is relatively large, because a lot of its moisture has not yet been transformed and becomes lighter after the wind rises.

It must be that the red ones are heavier, and when they are ripe, the fruit will be fuller.

It's about the same, the main thing about the green and red tomatoes is that they contain moisture in them, and if they are small, they will definitely be lighter. If it's almost ripe, it's about the same.

Of course, it's still red!

The red color indicates that the tomato is fully ripe, and the nutrients and water that he should absorb are very sufficient, and the persimmon at this time is the heaviest.

Whether the tomato is green or horizontal, I think it should be red heavy, because it is ripe, so it has a lot of juice, so it should still be very heavy.

I think it's red heavy, after all, red is ripe, and the moisture is large, after all, it's heavier.

Tomatoes are not of course red and good, green ones are not yet ripe, they taste bad, and the red ones are sweet and sour.

Tomatoes should be green and heavy because they are not yet ripe, so there is a lot of moisture.

Of course, the tomatoes are red and heavier, and I think the tomatoes after they are red will be heavier.

Of course, the single red is heavy, because it grows up and is ripe.

The green is focused on because the green has a lot of water.

If the tomatoes are still growing on the tree, then the weight of the tomatoes will not be reduced.

In general, the weight of tomatoes will be reduced due to the evaporation of water.

This tomato is also edible. The texture of green tomatoes is very crunchy. The difference with red tomatoes is that the taste is different, the texture is different, the color is different, and the nutritional value is different.

Green tomatoes are edible; The taste is not very good, it is particularly green, and the taste is very sour; There are certain differences in taste, nutritional value, eating methods, and ways of use.

Green tomatoes are edible, the taste is particularly unpalatable, especially sour, and the skin of green tomatoes is harder compared to red tomatoes.

Hello 1Take it off and put it for a few days, preferably if there is a temperature difference between day and night, don't put it in the refrigerator. 2.

Put a yellow banana in a plastic bag and it will turn red overnight. Bananas release a large amount of ethylene, ripening. 3.

Put an apple next to it, and the apple will give off a fragrance that can be ripened. 4.Ripening with ethylene.

5.Put it in a warm place, and it will be red in a few days.

Ethylene

The most common method is to apply an appropriate amount of ethylene to the base of the tomatoes, which can speed up ripening and make the tomatoes turn red quickly.

How do you turn a picked green tomato red?

Saran Wrap. You can also put green tomatoes in plastic wrap, and you can also speed up the speed at which tomatoes turn red, so that tomatoes ripen quickly.

How do you turn a picked green tomato red?

Banana. Put a few bananas in a pile of tomatoes. Bananas release ethylene gas, which promotes the ripening of tomatoes and makes them turn red quickly.

How to make the green tomatoes picked by Ruzu turn red?

Apple. Or putting tomatoes in a box and a few apples in the box can speed up the rapid reddening of the mangrove.

How do you turn a picked green tomato red?

Cooked rice. You can also bury tomatoes in rice. Tomatoes ripen faster at high temperatures, resulting in a better taste of tomatoes.

How do you turn a picked green tomato red?

The temperature is higher there.

Finally, you can pick out the tomatoes, put the whole tomatoes in a box, and put them in a warmer place, which will speed up the rate at which the tomatoes turn red.

The green tomato has a lot of chlorophyll on the skin, which looks green, and in the process of putting it, the tomato slowly matures, and the chlorophyll gradually destroys and disappears, and the lycopene comes more and more, so it turns red.

Tomatoes turn red due to the cell's colored bodies at work.

1. The red color of tomatoes comes from a plastid containing special carotenoids and lycopene, and the tomato fruit is green before it is ripe due to the large amount of chlorophyll contained in the peel. As the fruit ripens, the peel transforms into yellow, orange, red, etc.

2. This is due to the decomposition of chlorophyll and the development of carotenoids. Carotenoids, under the action of acids or alkalis, do not change color, so they can be distinguished from anthocyanins.

It is because of the accumulation of lycopene.

The ripening process of tomato fruit is that the fruit color changes from green to red, chlorophyll decreases to disappear, and lycopene and other deforestation pigments gradually increase, so it turns red.

Added: Tomato, alias tomato, persimmon brother Sozi. The ancient name is June persimmon, good news three yuan.

In Peru and Mexico, it was originally called "wolf peach". The whole body is viscous glandular hairs with a strong odor. The stems are prone to lodging.

Leaves pinnately compound or pinnate deeply lobed, leaflets very irregular, unequal in size, ovate or rectangular, margins irregularly serrated or lobed. calyx radiate, lobes lanceolate, fruiting; The corolla is radiate, yellow. berries oblate globular or nearly spherical, fleshy and juicy, orange or bright red, smooth; Seeds yellow.

Flowering and fruiting period: summer and autumn.

It's red, and the green ones aren't ripe.

1. The redder the color, the better.

This means naturally ripened tomatoes and does not include artificially reddened tomatoes. Because the redder the tomatoes, the more ripe they are, and they are more fully developed, so they are more delicious.

2. Appearance. Ripening tomatoes are not round in shape and are mostly prismatic in shape. The shape is round, the skin is thin, and the elasticity is more delicious; You can start by choosing tomatoes that are round in shape, those that are prismatic or have spots on the skin are not so good. Then pinch the tomatoes with your hands, the skin is thin and elastic, and the tomatoes are firm and not fluffy to the touch.

3. The (fruit pedicle) circle at the bottom.

Now many greenhouses in the tomato tendon is more, not very tasty, you can observe the bottom of the tomato (fruit pedicle), if the circle is smaller, it means that the gluten is less, the water is more, the flesh is full, it is more delicious, and the tomato with a large circle at the bottom is more tendon and not delicious.

The green tomato has a lot of chlorophyll on the skin, which looks green, and in the process of putting it, the tomato slowly matures, and the chlorophyll gradually.

The destruction disappears. Lycopene also comes more and more, so it turns red.