Scrambled eggs with tomatoes are the most common dish on the dinner table, but many people now complain that tomatoes are getting harder to eat. What's going on here?
Tomatoes, also known as tomatoes, are native to South America and are a perennial herb that can be eaten raw, processed into sauces, cooked, etc. because of their unique taste. Not only that, because the tomatoes are too colorful, they have been introduced by various countries as an ornamental potted plant. But because of this, many people believe that this is a poisonous fruit that cannot be easily eaten. However, this statement was finally confirmed, the tomatoes that were first introduced were indeed poisonous, and the toxicity was extremely strong, and its toxicity was mainly concentrated on the leaves and immature fruits, but the ripe fruits were non-toxic, and coupled with the cultivation of generations, the alkaline poison of tomatoes had long been eliminated.
Although everyone can eat it with confidence now, but the tomato is getting more and more unpalatable, the flavor has not been as good as before, at first this problem did not attract everyone's attention. However, in 2017, the scientific research team led by Chinese scientist Huang Sanwen published an academic article in the Journal of Science in the United States, revealing the reasons for the lack of tomato flavor through data, which also proved that consumers' initial feelings were correct.
But the tomato flavor change is not easy to quantify, so Huang Sanwen's research team spent four years to study it, through the formation of a tasting team of 170 people, 100 kinds of tomatoes for a number of strict tasting experiments, identified 33 kinds of substances that directly affect the flavor of tomatoes, but then for the rigor of the data, and foreign scientific research teams joined hands to conduct a systematic analysis of the flavor substances of tomato varieties in nearly 400, and finally found that the flavor differences of tomatoes are mainly due to the loss of some gene loci. As a result, the content of 13 flavor substances was reduced. But do you know what exactly the flavor substance of a tomato is? That is, the chemical substance that floats into the human nasal cavity when the fruit is cut or bitten open, the scientific name is also called the compound of coronal, which affects the overall flavor of the tomato. It should be known that people's sense of smell is very sensitive to taste, and once the volatile content of tomatoes is reduced, people can rely on their sense of smell to perceive.
Although the main factors of flavor loss have been learned through research, the number of tomatoes sold on the market is still quite amazing. However, in recent years, people have gradually found it difficult to buy tomatoes that are both ripe and full of flavor, and the taste of tomatoes has changed, is it not just because of the reduction in substance content? In fact, this is mainly because of the rapid development of urbanization, so that the distance between farmland and table is gradually widening, to know that tomatoes from picking, washing, picking, and then entering the market for sale. It takes several days in the middle, in order to prevent tomatoes from falling in the transportation process and affecting the appearance, farmers have specially consulted relevant experts to develop new varieties, so the tomatoes seen now are mainly thick skin and less sap, which is mainly for consumer consideration. If like the previous thin-skinned tomatoes, the last consumer purchase is incomplete, which also greatly reduces the consumer's purchase demand, so in order to make consumers improve their desire to buy, tomatoes need to appear large and full, so choose to pick and load the tomatoes in an immature state, and even in order to enter the market faster, there will be some ripening agents, color enhancers to shoddy, and then transported to the market, these factors will greatly change the original taste of tomatoes.
In fact, the tomatoes on the market now are still the tomatoes seen before, but they have changed in terms of variety, planting, transportation, etc., resulting in changes in the flavor of tomatoes. Not only that, in the past, tomatoes were grown in the open air, full of sunshine, and did not use pesticides and fertilizers, and matured through natural growth cycles, so the taste was sweet and sour, and the taste was very pure. But now the cultivation of tomatoes is completely different, the use of greenhouses for large-scale planting, although the yield is improved, but the use of a lot of fertilizer, the taste is getting worse and worse.
Although the taste has deteriorated, the nutritional value is still rich. And for pesticides and hormones and other issues, consumers do not need to worry too much, now as long as the food bought through the normal way, are in need of strict safety testing, basically will not have an impact on health. Not only that, through the study of scientists, everyone consumes about 100 grams of tomatoes per day is very beneficial, which can not only meet the body's needs for vitamins, but also adjust the stomach and intestines, inhibit germs and other effects. The medical value of tomatoes can not be ignored, because tomatoes have a miraculous effect on the treatment of hemophilia and laipi disease, so small tomatoes also have great benefits.