In modern society, with the development of agricultural science and technology, agricultural products are also constantly improving and upgrading. As a common vegetable and fruit, tomatoes have also undergone the application of many scientific and technological means to increase yield and improve quality. However, some people have expressed dissatisfaction with the taste of modern tomatoes, believing that they are no longer as sweet and tasty as they used to be. So, are tomatoes now high-tech products? Why is there a situation where it is not sandy or sweet? Today, we will analyze the characteristics of modern tomatoes in terms of technological improvement, transportation methods and consumer needs, and discuss how to balance technology and quality.
First, scientific and technological improvement and output increase
Advances in modern agricultural technology have led to a significant increase in the yield of agricultural products, including the improvement of tomatoes. Through the selection of high-yield seeds, the use of greenhouse planting, intelligent irrigation and other technical means, more tomatoes have been produced on a large scale. Such improvements effectively meet the growing demand for tomatoes and ensure a stable supply in the market.
However, in the pursuit of yield, quality characteristics may be sacrificed. For traditional varieties, they may be sweeter due to timely picking, planting environment, etc. The appearance, color, size, etc. of modern high-yield tomatoes have been paid more attention, resulting in a relative discount in quality.
2. Transportation mode and maturity control
Modern agricultural products are easily transported, making it easy to buy produce from all over the world in supermarkets, wet markets, and more. This undoubtedly creates more options for us, but it also brings some problems.
Tomatoes are a crunchy and fragile fruit and vegetable with high requirements for transportation conditions and ripeness. In order to ensure that tomatoes are not damaged during long-distance transportation, they often need to be picked before they are fully ripe. This results in tomatoes that are not ripe enough to taste worse and are not as sweet as freshly picked locally.
3. Post-processing and storage methods
Modern agriculture not only focuses on planting, but also pays attention to post-processing and storage methods. In order to extend the shelf life of tomatoes and reduce losses, scientists have developed a series of processing and storage technologies. For example, after picking, tomatoes undergo surface treatments such as dewaxing and waxing to add shine and delay water evaporation. At the same time, refrigeration, vacuum packaging and other technologies are also widely used. Although these technologies can extend the shelf life of tomatoes, they have a certain impact on the texture and taste.
Fourth, consumer demand and market supply
Modern living conditions are getting better and better, people's demand for food is more diverse, and the pursuit of better taste and quality. Consumer demand for tomatoes is also gradually increasing, no longer satisfied with a single appearance and yield. This makes agritech need to focus more on how to improve the quality of tomatoes while maintaining yields.
Fortunately, more and more agritech companies are developing improved technologies to improve the taste and quality of tomatoes. For example, gene editing technology is used to adjust the sugar content in the fruit to improve the sweetness; Use modern soilless cultivation, nutrient solution supply and other technologies to improve taste and nutrient content. The application of these technologies is helping us to find a balance between technology and quality.
In the face of the quality problems of modern tomatoes, the following measures can also be taken:
1. Select the local origin
Try to choose locally produced tomatoes to reduce the impact of long-distance transportation on the taste.
2. Self-planting
People with the conditions can grow their own tomatoes and use organic cultivation methods to ensure taste and quality.
In addition, we can try to use tomatoes that are not sweet enough for more cooking methods, such as making salads, cold dresses, stir-frying or making sauces, etc., to enhance the taste!