How to choose self ripening tomatoes, how to choose tomatoes

Look at the appearance. The surface is smooth, the color is uniform, three-quarters of it turns red or yellow, the fruit is large and uniform and full, the fruit shape is round, not broken, the fruit pedicle is small, the upper part of the fruit shoulder can have a slight annular crack or radioactive crack, no external injury, rot.

Hardness. High-quality tomatoes are hard to the touch, the fruit is smooth as a whole, and the flesh is full.

Smell. Good tomatoes do not have unusual smells such as spoilage.

Taste. Tomatoes have a sweet and sour taste, don't buy them if they're too sour.

I choose natural ripening.

Some tomatoes are ripe, the appearance is not so round, the touch is hard, the fruit pedicle is rarely seen green, the inside of the fruit is often seedless or the seeds are green, the flesh is less juicy, the food is tasteless, the taste is astringent, pay attention when picking.

If the inside of the tomato is ripe, and the seeds inside are ripe, it means that they are naturally ripe. If the seeds inside the pot are not ripe or even blue, it is a drug-ripened tomato.

Naturally ripe tomatoes are not very uniform on the surface of the red, and the color is a little blue from the top to the calyx. And the drug-ripened tomatoes are bright red in color and look very good.

In terms of shape, naturally ripened tomatoes are more rounded. However, the drug-induced ripening is not, the top is a little pointed, not rounded, and even some are deformed, such as bagging.

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 in shape, because ripening is the use of ethylene to ripen, 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 ripe 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.

When choosing tomatoes, you should choose the one with bright skin color, the shape of the fruit is required to be round and the size is appropriate, and the hardness is appropriate to the touch, and it feels elastic, it is not suitable to choose tomatoes with uneven color distribution and spots, and it is also necessary to observe the fruit pedicle of the tomato, and it is best to choose tomatoes with small fruit pedicle circles.

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.

People who watch tomatoes grow copy.

Tell you, the purpose of artificial adjustment is to make the fruit more colorful, delicious, Cui ripe completely colored taste sweeter, darker, not completely colored also from the inside to the outside of bright yellow, regardless of the incomplete coloring of the pulp and seeds are ripe color, so, if you want to make tomatoes sell well, you must be ripe. However, the method of spraying ethephon in the past is also used, this method is low-cost, this raw sweet background feels blue, and the natural ripe background color is different, and some people say pinch, this method is very annoying, so I chose to eat raw tomato varieties that are not very palatable, seeds ** are much more expensive, this is all understood to force people, in addition, in order to sell quickly, we usually advertise from the inside out to attract people's attention, and the Cui ripening method with a little effort still has an advantage. In addition, now, if you don't deceive people, you really don't buy your account, and it's very difficult to sell it if you don't know it.

Identify whether tomatoes are or not.

Come to natural ripeness, you have to take a second look: One look: the persimmon is red at the top and a little green at the bottom is naturally ripe; The top and bottom of the ripening are all red.

Second look: the shape is round and bright, and it is naturally cooked; The shape of ripening is not smooth and ridged. One Stroke:

Gently rub it with your hand, and feel soft and elastic is naturally cooked; And the ripening ones feel hard when you rub them with your hands. Based on the above three points, you can tell whether the tomatoes are naturally ripe or not.

Tomatoes that are naturally red will be a little soft and a little green at the bottom! But the current season is not naturally red.

Now there are tomatoes all year after year, and some traders use the method of ripening bananas to ripen tomatoes, and coat them with a kind of "ethephon" chemical drug, although the toxicity of this medicine is low, but long-term consumption is harmful to the human body. How can I identify a tomato that is ripe? A ripe tomato is the same in nature as an unripe tomato, 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. Difference Between Ripe Tomatoes and Normal Tomatoes:

1. Most ripening tomatoes are listed out of season, and they are characterized by full red regardless of size; Naturally ripened tomatoes still have some green color around the persimmon pedicle. 2. Ripened tomatoes feel very hard, while naturally ripened tomatoes feel softer; Ripe tomatoes have a polyhedral appearance, and ripe tomatoes are rounded. 3. The most direct way to identify is to break the tomatoes and see:

Naturally ripened tomato kernels are earthy yellow, fleshy red, sandy and juicy; Ripe tomatoes tend to have red skin and green seeds, or have not yet grown seeds, and the skin is empty, and the flesh is juiceless and sandless. 4. Ripe tomatoes have a good taste and a sweet and sour feeling; Ripening tomatoes do not have a sweet and sour feeling, but are astringent, which proves the presence of tomatoine.

The color of ripe tomatoes is uniform and bright at the top and bottom, and although the top of the naturally ripe tomatoes is red, the overall color is uneven, especially the color at the bottom should be green (the sun does not shine).

The main thing is to look at the tomatoes inside, the seeds of the tomatoes are large, and the skin is round and shiny from the outside. The taste has a sweet and sour taste.

Naturally ripened tomatoes are red inside and out. It tastes good. Except in winter.

Naturally ripe tomatoes are red inside and out, and ripe ones are red on the outside and green on the inside.

Naturally ripe, soft, red is darker.

How to identify ripening tomatoes:

Appearance: The color of ripe tomatoes is particularly uniform, the whole fruit is dark red, there are no subtle white spots on the skin, it feels hard to the touch, and the top of the fruit is prominent. Naturally-ripened tomatoes, on the other hand, have a smooth top, a stiff pedicle, a smaller navel, and a slightly green color on the fruit.

In addition, when ripening tomatoes are pulled out of the pedicle, the indentation is clearly brought out with fine flesh, and it is not smooth. Hard tomatoes are injected with phytohormones, and the harder the tomatoes, the more phytohormones are used.

Inside the fruit: After breaking the tomatoes, you will find that the ripening tomato flesh and juice are integrated, the grain is less juice, and the structure is not obvious, while the naturally ripe tomato has intact grains, the seed and pulp are clearly distinguished, and it is juicy.

Taste: The flesh of ripe tomatoes is hard and tasteless, the taste is astringent, and the meat remains basically the same after cooking; The natural ripe taste is slightly harder, the texture is more "sandy", and the taste is moderately sweet and sour.

The main thing is to look at the tomatoes inside, the seeds of the tomatoes are large, and the skin is round and shiny from the outside. The taste has a sweet and sour taste.