How can you tell a naturally ripe tomato from a ripening tomato?

Tomatoes are a nutritious and beautiful food that can be used as both a fruit and a vegetable. Raw food can supplement vitamin C, and cooked food can supplement lycopene. Eating raw and cooked can play a good nutritional effect, and the taste is also soft and watery, sweet and sour.

Now we will see a lot of strange tomatoes on the market, although they are bright red in color, the flesh is very hard, and the taste is sour and astringent when eaten raw, and it is okay to eat them cooked. Most of these tomatoes are ripe tomatoes. In order to reduce the economic loss and appearance of the tomatoes during transportation, many traders pick the tomatoes before they are ripe, and after arriving at the destination, they apply a ripening agent called tomato red (also called ethylene) to the surface of the tomatoes to make them ripen quickly.

However, this kind of tomato can only ripen on the surface, and the flesh inside is difficult to ripen. Therefore, tomatoes will contain toxins (solanine), and if you eat too much, dizziness, nausea and other poisoning phenomena will occur.

In order to allow you to buy the tomatoes you want, let's teach you some identification methods and suggestions.

Identification methods. Take a look.

Look at the surface appearance The color distribution of naturally ripe tomatoes is uneven, the skin is shiny, and its green pedicle is also green; The surface color of the ripened tomatoes is evenly distributed, and the green stems are blackened and the skin is dark.

Two touches. Naturally ripe, they feel soft to the touch and have plenty of moisture, which is the main criterion for determining whether tomatoes are ripe or not. Any tomato that has a hard skin to the touch can be said to be unripe, and no matter how bright its color is, it is also a ripe tomato.

Three-break. After breaking the tomatoes by hand, you will find that the seeds are fleshy and thick, and those with more water are naturally ripe, while those that are ripened have few or no seeds, and even if they do, they are more green and can hardly be broken by hand.

Four tastes. As we all know, naturally ripe tomatoes have a soft taste, sufficient moisture, sweet and sour, delicious and thick meat; The ripened skin is thick and hard, sour and astringent. It tastes very bad when eaten raw.

How to choose better:

Buy the perfect round ones as much as possible, and don't buy the flat ones, because the flesh of the round is thick, and the flesh of the flat round is thin. It is important to note that you should not buy green tomatoes and tomatoes with "green shoulders" (green on the pedicles), because such tomatoes are not only poor in nutrition, but also contain lycopene with toxins.

Generally speaking, eating tomatoes during the peak season is of good quality and low price. Tomatoes that are "cultivated out of season" are difficult to meet the needs of tomato growth due to the ecological environment, the cost is high, the price is also high, and the taste is light and the nutrition is poor.

We can see from the color that the color of naturally ripe tomatoes is irregular, and it will not be red all over. If you encounter the kind of tomatoes that are all red, it is an artificial ripening.

Look at the color of the tomato first, if the skin is red and the flesh is not red, it is ripe. Smell the taste of tomatoes again, the naturally ripe tomatoes have a natural fruity aroma, and the ripe ones have a green and astringent taste.

There are many ways to distinguish between naturally ripe and ripened tomatoes, the first is that ripe tomatoes are particularly hard and have no taste to eat, and naturally ripe tomatoes taste sour, and the second way is that the juice of ripening tomatoes is particularly less, and the juice of naturally ripened tomatoes is particularly much.

When choosing tomatoes, how can you tell a ripening tomato from a properly ripened tomato? Knowledge.

Ripe tomatoes are essentially the same as unripe tomatoes, and its final nutrients have not yet been formed. Moreover, the toxic tomato content in tomatoes is highest at this time. Tomamine has a disturbing effect on the central nervous system and is harmful to the human body.

How do you tell a ripe tomato? Ripening tomatoes are mostly out of season and are characterized by being red in both sizes, while naturally ripened tomatoes are still somewhat green around the pedicles. Ripening tomatoes have a hard touch, while naturally ripened tomatoes have a softer feel.

Ripe tomatoes have a polyhedral appearance, and ripe tomatoes are rounded.

The most direct way to identify the tomatoes is to break them open and take a look, the naturally ripe tomato grains are earthy yellow, the flesh is red, sandy, and juicy, while the ripe tomatoes are often red and green, or have not yet grown seeds, the skin is empty, and the flesh is juiceless and sandless. Ripe tomatoes have a good taste and have a sweet and sour feeling, and ripe tomatoes have no sweet and sour feeling, but are astringent, which proves the existence of tomatoine.

The first point is to look at the shape of the tomatoes. When we go to buy tomatoes, some tomatoes look like they are particularly round, and those that grow particularly well are naturally ripe. There is also a kind of angular, often cooking friends know that if you buy that kind of tomato after cutting, there is a big hollow inside, the seeds of the tomato are still light green, this is the tomato is still green when it is used to ripen things, the surface looks red, the inside is not ripe, the taste is naturally much worse, such tomatoes should not be bought.

The second point is to look at the color of the tomatoes. Naturally ripe tomatoes are not very uniform due to the density of planting in the process of growth, so the color is not particularly red, and the surface color is not very uniform, one side is particularly red, and one side is slightly lighter. If it is the kind of ripening, the whole tomato is very red, and the red is particularly uniform, so if we want to buy naturally ripe tomatoes, we still choose the one with uneven color.

The third point is that when we buy tomatoes, we should gently pinch them to see how soft and hard they are. Don't pinch it too hard, don't pinch it for others, haha. Ripe tomatoes are particularly hard to pinch.

As long as it's in. Tomatoes flowing in the market, he both. The only tomatoes that are smeared red with some drugs are the tomatoes grown in your own home. It is the most natural and naturally mature.

Naturally ripened tomatoes are soft. The surface of the ripening tomato is red in color, and it is very hard when gently pinched by hand, which is ripening.

Most of the tomatoes on the market are ripened by ripening agents, and only the tomatoes sold by the old people in the mountains in baskets are naturally ripe. We also don't recognize it.

Naturally ripe tomatoes are more full in color, but not particularly red, and the color on the surface of tomatoes is not particularly uniform due to uneven light. The ripe tomatoes are bright in color and look a little too red, or the skin is uneven in color, red and green.

It looks crooked, generally raw, very smooth and round, and generally ripens. It is normal for the taste to be a little sour, very sweet, and generally problematic.

If the tomatoes are hard, they will taste strange. The colors are particularly vibrant. It's definitely ripe tomatoes.

Ripe tomatoes It is bright red throughout the whole and naturally ripe tomatoes, it will be very pale in color.

Naturally ripened tomatoes ripen from the inside out and slowly turn red, while ripening tomatoes are red on the outside but the inside.

The ripe tomatoes are hard, green on the inside, red on the outside, and there is no smell of tomatoes, and the shape is pointy.

The color of the ripened tomatoes is very uniform, and the persimmon pedicle is also red, while the color of the tomato that is not ripe is not very uniform, and some of the persimmon pedicles are still green.

Naturally ripened tomatoes generally cannot be stored for a long time, but ripened tomatoes can be stored much longer than naturally ripe tomatoes, and they are not easy to rot after a long time.

Naturally ripened tomatoes will be soft to the touch and have a lot of moisture. The ripening can only ripen the surface, not the pulp, so it is hard to the touch.

Some traders use the method of ripening bananas to ripen tomatoes, and coat them with a chemical drug called "ethephon", which is less toxic but harmful to the human body when consumed for a long time.

Most of the ripening tomatoes are listed out of season, the size is all red, the feel is very hard, the appearance is polyhedral, the seeds are green or not growing seeds when broken, and there is no juice in the pulp; Naturally ripened tomatoes have some green around the pedicles, which are soft when pinched and have a smooth appearance, while the kernels are earthy yellow and the flesh is red, sandy, and juicy.

Distinguished by appearance.

Ripe tomatoes have dark skins and uniform color, and the stems are black. Naturally ripe tomatoes have shiny skins and uneven color distribution, and the stems are red and green. So don't buy tomatoes with black stems.

Observed from the inside of the fruit.

After the tomatoes are cut, the ripe tomatoes are seedless or have green seeds, and the flesh is juicy and less. Naturally ripened tomato seeds are yellow and juicy.

In terms of taste, the difference.

Ripe tomatoes are tasteless and slightly astringent and sour in taste. Naturally ripe tomatoes taste "sandy", with moderate sweetness and sourness, and delicious taste.

Look at the shape. Ripe tomatoes will be larger and have multiple facets, while naturally ripe tomatoes will have a smoother surface.

Look at the color. The ripe tomatoes are not very bright in color, and they will appear white and red.

Storage time. At room temperature, ripe tomatoes will be stored longer than naturally ripe tomatoes, and they will not rot for a long time.

Feel. Ripened tomatoes will be harder to pinch, while naturally ripened tomatoes will be softer.

Color: Most ripening tomatoes are out of season, and some of them are very bright and look very full; Or the color is not very bright, but there will be a red and white one.

Feel: Ripened tomatoes have a hard feel to the touch, and naturally ripened tomatoes have a softer feel.

Shape: Naturally ripened tomatoes have a sleek appearance, while ripening tomatoes have a polyhedral appearance, and over-ripening tomatoes are larger than regular tomatoes, some at the top.

Retention time: Reddened tomatoes can be left at room temperature for a long time without rotting. Because the domestic agricultural technology is not very mature, we should try to buy tomatoes in a natural growth state.

Tomatoes are rich in VC and are fruits in vegetables, but eating ripe and unripe tomatoes is very harmful to the body.

1.Color. Naturally ripe tomatoes, red from the pedicle first, slowly red to the stalk. Raw, ripe tomatoes are red and pink all over the body, but they are green when the walls are broken.

2.Feel. Naturally ripened tomatoes are soft to the touch, and even though the stems are a little green, they are still soft in the redness. Raw, ripe tomatoes have a hard feel to the touch, and even if they are red all over, they are crisp and hard when cut.

3.Shape. Naturally ripened tomatoes are sleek and flattened. Raw, ripe tomatoes are polyhedral in shape, ridged, and pointed.

I believe that everyone must have eaten tomatoes in ordinary life, tomatoes are relatively delicious, and its nutritional value is also very high, and it can also play a very good role in the nutritional supplement of our body, of course, there will be a lot of ripening tomatoes on the market now, so how to identify ripe tomatoes? Let's talk about it in detail.

How to distinguish ripe tomatoes

First of all, there is still a big difference between ripening tomatoes and normal ripening tomatoes, especially in appearance, if you usually observe carefully, you can still distinguish very well, for naturally growing and ripening tomatoes, its outer ** will be more rounded, and it will be softer to the touch, but if it is a ripening tomato, it may look strange on the shape, because ripening is ripened with ethylene. Therefore, there is a certain distinction in the area where the drug is applied, which will naturally lead to some deformities in the shape. At the same time, the seeds of naturally ripened tomatoes are generally yellow, and if it is a ripe tomato, the seeds in it are green, these are the places that everyone needs to pay attention to in ordinary times, and when you eat it after you buy it, you will also find that if it is a tomato that is ripened with ethylene, it will be relatively sandy to eat.

The natural ripening of tomatoes will taste very good, which is also a big difference, and everyone should understand these in ordinary times, so as to better protect our health. Of course, if it is for some women, often eat some ripe tomatoes, it is easy to cause fetal malformations when pregnant in the future, so we must pay attention to distinguish, for these ripening tomatoes are relatively easy to judge, and if it is a ripe tomato, relatively speaking, you will see a lot of green things in its fruit pedicle part, which is naturally due to the fact that the drug has not been able to apply it well.

So in general, in ordinary life, we still have to pay great attention to the distinction between ripe tomatoes and naturally grown and ripe tomatoes, mainly by the color hardness of the appearance and the difference between the taste and its seeds.