1. Choosing Tomatoes Based on the Number of Calyx Lobes:

• Tomatoes typically have calyxes with 5 or 6 lobes.
• Dr. Nguyễn Hồng Hạnh from the Vietnam National University of Agriculture states that the number of lobes does not affect fruit quality.
• The Beef tomato variety, originating from Europe, usually has 6 lobes and is considered tastier due to its large, firm, low-seed, and thick-flesh characteristics.
• However, when selecting tomatoes, it's more important to focus on color and shape rather than the number of lobes.

2. Identifying and Removing Chemicals from Artificially Ripened Tomatoes:

How to Identify Chemically Ripened Tomatoes:

• Large, uniformly shiny red tomatoes without a calyx; they stay fresh for a long time without wilting or rotting.
• Misshapen, unbalanced appearance with thick and hard skin, as the inside is still green, with little juice and lacking natural aroma.
• When cooked, they produce watery, pale-colored juice and lack rich tomato flavor.

How to Remove Chemicals:

• Soak tomatoes in diluted saltwater for 15–20 minutes, then rinse with clean water to remove surface chemicals.
• Peel the skin before cooking to minimize exposure to harmful substances.
• Proper selection and treatment of tomatoes help ensure food safety and quality.