To encourage even ripening and enhance the appearance of their tomatoes, many suppliers opt for chemical spraying. This practice, however, comes at a cost, as these chemically ripened tomatoes can be detrimental and even dangerous to one’s health. Distinguishing between naturally ripened and chemically ripened tomatoes, therefore, becomes a crucial yet challenging task.
Identifying Naturally Ripened Tomatoes, Free from Chemicals
To differentiate between naturally ripened and chemically ripened tomatoes, one must carefully observe and consider the following factors.
Color Observation
There’s a way to tell if your tomatoes are naturally ripened. (Photo: Sohu)
Although chemically ripened tomatoes may bear a resemblance to regular tomatoes, subtle differences in color can be spotted. Naturally ripened tomatoes, due to uneven sunlight exposure during growth, exhibit varying shades of red on the same fruit. The area near the stem tends to be slightly greener, with the ripeness increasing towards the bottom.
In contrast, chemically ripened tomatoes often appear uniformly ripe all over. Even the area around the stem, which typically receives less sunlight, displays an unnaturally deep red color.
Examine the Bottom of the Tomato
Identifying naturally ripened tomatoes by observing the bottom. (Photo: Sohu)
The bottom of a tomato is a key indicator of whether it has been chemically treated. Tomatoes that are naturally ripened tend to have a slightly concave shape at the top, with a round, plump body. This indicates a healthy growth environment.
On the other hand, tomatoes with protruding tops or oddly shaped fruits are likely the result of improper fertilization, poor growing conditions, or chemical ripening.
Inspect the Tomato Calyx
The calyx can help distinguish between naturally and chemically ripened tomatoes. (Photo: Sohu)
A naturally ripened, fresh tomato is identified by its dark green calyx with vibrant, taut branches and a slightly sunken stem. Conversely, tomatoes with yellow or discolored calyxes are of inferior quality and have likely been treated with chemicals or are old and have been stored for an extended period.
Weight Check
Checking the weight is a way to identify naturally ripened, chemical-free tomatoes. (Photo: Sohu)
Naturally ripened tomatoes tend to be denser and therefore heavier. When held, they feel slightly softer than their chemically ripened counterparts, which are usually harder and yield less juice when pressed. Upon cutting, naturally ripened tomatoes reveal a higher number of mature, earthy yellow seeds, whereas chemically ripened tomatoes contain fewer seeds that are often green.
Proper storage of tomatoes after purchase is essential to maintain their freshness. Rather than refrigerating them, it’s best to keep tomatoes at room temperature (around 25°C) and consume them within a week. However, if the tomatoes are already very ripe or the weather is exceptionally warm, consider storing them in the refrigerator to prevent spoilage.
According to VTC News
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