2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
To understand why our favorite red vegetables are not like they used to be, we must first know what a tomato really is. Increasingly, the fact that tomatoes are not actually vegetables but strawberries is mentioned. They are similar in juiciness. This is the most characteristic feature of the tomato - it should be juicy, not crunchy.
In the past, both in Bulgaria and in other countries, producers waited for the produce to ripen in their own garden or relied on a local gardener to export the product to a nearby market. Thus, the tomatoes were fresh, juicy and ripe at the root.
Over the years, this practice has changed dramatically. Industrialization has led to large, concentrated production of tomatoes. Large and especially distant markets require goods that can withstand long transportation and all kinds of manipulations without spoiling their fresh appearance.
While old tomatoes were varied in shape, with a rich core, today they are sorted by machines. The most delicious Bulgarian tomato of the "Ideal" variety, so nice, juicy, with large fruits, does not tolerate such market production. Therefore, it is grown only as an amateur.
What reaches the end buyers are tomatoes, mostly hard, shaped, smooth, durable in transport and storage. A new term has even been introduced for these tomatoes - "long shelf life".
For the first time attempts to extend the life of tomatoes, at the expense of their quality, are being conducted in Israel. For this purpose, tomatoes were crossed with a gene that slows down ripening.
The resulting tomato is severely injured and remains hard and green for a long time. On the other hand, it loses its most valuable property - to be juicy as a strawberry. However, the practice is gaining widespread popularity among manufacturers and soon spread around the world.
Initial consumer outrage quickly subsided. To make the color of unripe tomatoes more intense, it is enriched with ethylene - a substance that stimulates the reactions to the formation of the dye substance lycopene. In this way we get to the red tomatoes with unripe, green core, which we know today on the store shelves.
The memory of delicious tomatoes is increasingly fading in our memory. When they are ripe at the root, the juiciness is obtained by the natural loosening of the ties.
However, when obtained artificially, the result is something that resembles a tomato, but is neither juicy nor tasty and only bites deafly in the mouth.
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