Tag: Tomato

You can usually tell the difference between unripe red tomatoes and ripe green tomatoes by the fruit’s color and feel. The ripe varieties feel soft when pressed, usually have vertical stripes or other color variations (like the Green Zebra variety pictured below), and taste similar to ripe red tomatoes. Are green tomatoes and red tomatoes […]

Tomatoes that have been stored at 55 degrees or lower are especially susceptible to vivipary. Other contributing factors include potassium deficiency, excess nitrogen fertilization, moisture, and a drop in abscisic acid. Although it looks kind of creepy (remember the movie “Alien”?), the tomato is safe to eat. Is vivipary safe to eat? While most of […]

Green seeds are likely not yet ripe. In fact, color is one factor gardeners use to determine whether or not seeds are mature enough to germinate. A tomato is ripe for seed saving when it is ripe to eat. If a tomato is under-ripe, it will not produce viable seed. Is it OK if tomato […]

Seeds germinating inside a tomato is called vivipary. It occurs in overripe fruit when seeds have reached maturity and the natural hormone, abscisic acid (ABA), is reduced. Then, seed dormancy is lost gradually. Is it safe to eat tomatoes with sprouts inside? Eat or toss: As long as the tomato is intact and not showing […]

greenish yellow. The natural color of healthy common-variety tomato seeds is a greenish yellow. However, there are times when the seeds end up darker, with shades ranging from brown to black. What color are tomato seeds supposed to be? greenA. A tomato seed is green because it contains chlorophyll, the pigment in plants that gives […]

On tomatoes, sunscald will appear as a yellow or white-spotted area on the side or upper part of the fruit that has been directly exposed to the sun. As the fruit ripens, the affected area may become blistered before it finally turns thin, wrinkly, and paper-like in appearance. What does Sunscald look like on tomato […]

Tomatoes and food poisoning Eating tomatoes that have been contaminated with harmful bacteria can make you sick. Contaminated tomatoes have been linked to incidents of food poisoning caused by Salmonella. Can old tomatoes cause food poisoning? Eating tomatoes that have gone bad will make you sick and can give you food poisoning from bacteria such […]

High Temperatures Makes Tomatoes Have Thick Skin In high heat, tomato fruit can be scalded by the sun. In order to prevent sunscald on the tomato fruit, the tomato plants will start to produce tomatoes with tougher skins. Why are my homegrown tomatoes hard? Typically, there are three reasons that cause tomatoes to develop tough […]

Tomatoes that have black spots or white mold on them should be tossed out, says MSU’s Oakland County extension educator in food safety and nutrition. “Some of the molds that grow on fruits, they can be dangerous and they can make you sick.” Is it OK to cut mold off a tomato? But if you […]

A: This can be caused by stressful weather and aggravated by excessive fertilizer. The cavity walls in many older varieties join to create a core that can toughen. Newer varieties may be meatier throughout the fruit. Do tomatoes have cores? Tomatoes that tend to be juicier, especially older varieties with 5 inner chambers, are more […]

Answer: The white or yellow areas on your tomatoes are due to sunscald. Sunscald occurs on fruit exposed to the sun during periods of extreme heat. Initial symptoms of sunscald are the development of shiny white or yellow areas on the fruit. Can you eat white tomatoes? You should be able to use your white […]

This disorder, known as “internal white tissue,” is caused by insufficient potassium to the fruit. Why do my tomatoes have a white ring inside? The spots of white pithy tissue directly under the skin of your tomatoes is caused by stinkbug feeding. The white corky areas in your friend’s tomato may be caused by one […]

Tomatoes ripen most quickly when the temperatures are between 68 and 77 degrees. High temperatures also cause fruit with yellow shoulders and white cores. Excessive heat prevents the production of lycopene, the red pigment in tomatoes resulting in yellow shoulders. Why do my tomatoes have a hard white core? The walls between the cavities join […]

The most classic way to ripen tomatoes is to tuck them away on the sunniest windowsill in your kitchen. Place the tomatoes stem-side down, which will keep them from rolling and makes them less likely to bruise on the hard surface. After a few days of soaking up the sun, they’ll be ripe and ready […]

Corresponding author. Outbreaks of food-borne illness caused by Listeria monocytogenes in or on fresh produce are sometimes reported. Tomatoes have been considered as one of the most implicated vehicles for produce-associated outbreaks. What foods are most likely to have Listeria? Outbreaks of Listeria infections in the 1990s were primarily linked to deli meats and hot […]

Maybe you are growing fruit that is particularly acidic that translates as sourness to your taste buds. High acid and low sugar tomatoes tend to be very tart or sour. Brandywine, Stupice, and Zebra are all tomato varieties that are high acid. Most people’s prime tomato has a balance of both acid and sugar. How […]

The most likely causes are nitrogen being too high and potassium being too low. Is it OK to eat a soft tomato? Lean into the Wrinkles by Blistering Tomatoes Tomatoes, specifically cherry or grape varieties, can start to wrinkle and get soft when they’re on the verge on going bad. They’re perfectly edible but have […]

Tomatoes and food poisoning Eating tomatoes that have been contaminated with harmful bacteria can make you sick. Contaminated tomatoes have been linked to incidents of food poisoning caused by Salmonella. CAN expired tomatoes make you sick? Eating tomatoes that have gone bad will make you sick and can give you food poisoning from bacteria such […]

Tomatoes only set fruit when temperatures are below 90 degrees, so your late-season plants will wait for fall. When planting tomatoes in July, start them from transplants. Transplants are harder to find mid-summer than in spring, but local nurseries such as The Natural Gardener and The Great Outdoors carry them. What do you do with […]

A good tomato is firm enough to resist pressure, but not so hard that it doesn’t react to your touch. Watch out for soft spots — they’re well on their way to becoming bruises, which reduce the tomato’s shelf life. Should a tomato be firm or soft? A ripe tomato should feel firm, like a […]