The lycopene in tomatoes is a powerful bioactive substance with antioxidant and anti-radiation properties. It can effectively prevent damage to skin cells from free radicals, ultraviolet rays, and various external radiation, and prevent melanin production. Tomatoes are also rich in vitamin C, which promotes collagen generation and helps maintain skin elasticity, preventing sagging. The sweet and sour taste of tomatoes often stimulates the appetite. However, when faced with tomatoes on the market, do you really know how to choose them? Today, the 39 Diet editor shares some practical tips for identifying artificially ripened tomatoes with everyone.
1. Color
Artificially ripened tomatoes are often sold out of season. Some are very brightly colored and appear plump; or the color is not very vibrant, but there will be patches of red and white. This is because the timing of the ripening process was not controlled properly, and the tomatoes were forced to ripen before they were mature. Naturally ripened tomatoes still have some green around the stem.
2. Texture
Artificially ripened tomatoes feel very hard, while naturally ripened tomatoes feel softer.
3. Shape
Naturally ripened tomatoes have a smooth, round appearance, while artificially ripened tomatoes have a polyhedral shape. Over-ripened tomatoes are larger than average, and some may have a pointed top like a peach.
4. Shelf Life
Artificially ripened tomatoes can be stored at room temperature for a long time without rotting. Because agricultural technology in some regions is not yet fully mature, it is best to try to buy tomatoes that have grown naturally.
5. When Cut Open
Break a tomato in half to look inside. In naturally ripened tomatoes, the seeds are yellowish-brown, the flesh is red, gritty, and juicy. In artificially ripened tomatoes, the skin is red but the seeds are green, or the seeds have not yet developed. The inside can be hollow, and the flesh is juiceless and not gritty.
6. Taste
Naturally ripened tomatoes taste good, with a sweet and sour flavor. Artificially ripened tomatoes lack this sweet and sour taste and can be astringent. This is because unripe tomatoes contain a large amount of tomatine.