I heard a lot of people say, “Tomato seems to be getting more and more difficult to eat,†even the vegetable growers complained that “the quality of tomatoes is getting worse and worse, and it’s getting harder to sell!†I remember the tomatoes I ate when I was young. The taste was sour, very sweet, and a lot of juice. Although the skin was very thick, the taste of rustling made people want to stop eating. In recent years, although the skin is thinner, the color is more uniform, and the appearance is better, but the original sweet and sour taste of tomatoes is gone! do you know? The root cause of all these results may be the one-sided pursuit of "good-looking" and "good-selling". Reason one, premature picking In order to facilitate long-distance transportation before the market, farmers nowadays are accustomed to picking and selling tomatoes when they are ripe, to ensure the hardness of the tomatoes, and to change to a uniform red when they go to the supermarket or the vegetable market. In the past, when farmers were picking, they mostly chose tomatoes that were naturally mature. This makes it easier to identify tomatoes that are ready to be harvested, while also ensuring that the fruits have been replaced with a uniform red color when placed on a supermarket shelf. Reason 2: insufficient photosynthesis in the greenhouse Since about 80% of the sugar in tomatoes comes from the photosynthesis product of the leaves, it is eventually transferred to the fruit. Nowadays, tomatoes are mostly grown in greenhouses. Although the growth period is shortened and production is guaranteed every season, the environment of warm growth, water and water in the greenhouse is artificially controlled, and the natural growth of tomatoes is needed. The environment is far from the same, so the quality of the results obtained by the tomatoes will be greatly reduced. Reason three, using ripening agents to make up for hormone deficiency Affected by objective reasons such as gas, temperature and light in the shed, most tomatoes are not enough hormones in the final growth stage, they are not easy to be cooked, and the coloring is slow. Some farmers use ripe rice in order to catch up with the morning market and sell a fresh price. The agent is ripened and colored to help the tomatoes “premature†and “morning color†in order to have a better selling and commercial. Reason 4: Fertilizer replaces organic fertilizer In the past, when planting tomatoes, farmers basically used organic fertilizers such as farmyard manure and soil-fertilizer that were self-contained, and rarely used large fertilizers. Nowadays, in order to reduce the incidence of tomato and promote the growth of seedlings, farmers also mainly use large chemical fertilizers for fertilization. However, they can loosen the soil, activate beneficial bacteria, and fully utilize organic fertilizers, but they are rarely used. In addition, the trace element fertilizer is added, which in turn affects the taste and flavor of the tomato. Here are three small ways to share the selection of tomatoes for the tomatoes that let everyone eat the "taste": First, try to choose tomatoes, choose the color pink, round, the skin has a small white point, feel the surface has a layer of light powder, pinched very soft tomatoes. Second, try to choose a sleek, slightly brown tomato. Don't choose tomatoes that have a pointed tip, a very high bottom or an angular shape, or a light weight in your hand. Third, the harder the tomato plant hormones use, the best not to buy, or buy it back, do not eat immediately, put two or three days to continue the maturity period, and so it naturally softens, so that the erythropoietin is released before eating. Neckbandhearing Aid,Neckband Hearing Headphones,Neckband Hearing Headsets Neckbandhearing Aid,Neckband Hearing Headphones,Neckband Hearing Headsets Shenzhen Sunshine Technology Co.,Ltd , https://www.shenzhenyatwin.com
Why is the quality of tomatoes getting worse? How to choose good tomatoes?
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