Why are tomatoes so hard in winter

The hardness of tomatoes in winter is mainly related to variety selection, low-temperature growth environment, harvesting maturity, and transportation and storage methods. Winter tomatoes are mostly hard fruit varieties that are resistant to storage and transportation. Low temperatures can inhibit lycopene synthesis and slow down the ripening process. When harvested, the maturity is low and often refrigerated, which together lead to an increase in fruit hardness.

Common tomato varieties in the winter market usually choose hard fruit types with thick skin and dense flesh, which are bred with the goal of improving storage and transportation resistance. Under low temperature conditions, the metabolic activity of tomatoes slows down, resulting in a decrease in ethylene production in the fruit and a delay in the ripening process. insufficient pectinase activity leads to insufficient cell wall breakdown. Tomatoes in winter are often harvested in advance during the green ripening or color changing period, and enter the cold chain transportation before reaching the fully ripe state. Low temperature storage further inhibits the enzymatic reactions required for fruit softening. Some special planting methods can also affect the texture of tomatoes. Tomatoes grown in greenhouses may soften more evenly than those grown in open fields due to the smaller temperature difference between day and night. Tomato orchards using integrated water and fertilizer technology enhance cell wall structure by regulating calcium supply. A small number of organically grown tomatoes may complete sufficient post ripening on the vine due to their longer growth cycle, but such products are relatively rare in winter.

When selecting winter tomatoes, gently press the navel to test elasticity and avoid fruits with frostbite spots on the skin. 2-3 days of room temperature ventilation before cooking can help enhance the flavor. When making salads, soak them in warm water to remove some coldness. Cooking with oil and fat can promote the absorption of fat soluble nutrients. When stewing, extending the heating time appropriately can soften the fruit flesh more fully. Do not mix with fruits such as apples and bananas that release a large amount of ethylene during storage, as it can delay over ripening and spoilage.