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.