Tomatoes are nutritious and delicious, making them a common vegetable on the family dinner table. When selecting tomatoes, housewives should be cautious and avoid purchasing those with uneven coloration or signs of viral infection.
Tomatoes are a frequent item in everyone's shopping basket, but buying more doesn't necessarily mean buying well. It's best to avoid the following types of tomatoes.
Those with a green stem end. Unripe tomatoes may have a "green shoulder" (a green area at the stem end) and can contain a toxic substance called tomatine, which imparts a bitter taste and may even cause physical discomfort after consumption.
Those with uneven coloration. These tomatoes may have been infected with viruses during their growth, resulting in a significant decrease in flavor and nutritional value.
Those that are misshapen. If a tomato has a distinct pointed top or a polyhedral appearance, it differs significantly from its variety and is likely due to a virus or excessive use of hormones. Long-term consumption can pose a health risk.
Those that are hard to the touch with green seeds. Ripened tomatoes with the aid of chemicals are very hard. When broken open, their seeds are green or undeveloped, they are juicy with the flesh and juice being indistinct, and they often contain chemical substances such as ethephon. Although low in toxicity, long-term consumption is harmful to health.
High-quality tomatoes have the following characteristics: a stem end that is red and green; a smooth, well-rounded, and properly matured fruit; and seeds that are earthy-yellow with red, juicy flesh.