Do you ever wonder where those dark brown spots come from?
Tomato plants are susceptible to fungal diseases such as early blight and late blight. These diseases cause leaves to turn yellow and die off. When the plant dies, it produces fruit without seeds, making it unmarketable.
Tomatoes are covered in tiny hairs called trichomes. Trichomes secrete chemicals that protect the tomato against disease. However, these chemicals also produce a pigment called lycopene. Lycopene is responsible for the coloration of tomatoes.
Lycopene is an antioxidant. Antioxidants help prevent cell damage that can lead to cancer. The darker your tomato, the more lycopene it contains.
The USDA has set a recommended daily intake of lycopene at 2 mg per day for adults. This amount is based on studies that show how much lycopene people need to get enough antioxidants.
However, there’s no official recommendation for children. If you’re concerned about your child’s diet, talk with their doctor or nutritionist. They may be able to recommend a safe level of consumption.
Tomatoes are delicious, nutritious foods packed full of vitamins, minerals, fiber, antioxidants, and other health benefits. However, there is one thing you need to watch out for – black spots! These small dark blemishes appear on tomatoes after they have been stored at room temperature for too long. Black spot disease is caused by a bacterium called Erwinia carotovora subsp. Carotovora. This bacteria infects tomato plants during warm weather and causes the leaves to turn yellow.
Tomatoes with black spots are often discarded because they look unappealing. However, there’s no need to throw out perfectly edible fruit.
Black spots on tomatoes aren’t necessarily bad; they can even be beneficial if used correctly. In fact, these spots contain natural antioxidants that protect against cancer and heart disease.
Yes, but only when they’ve been properly stored. Follow these tips to make sure you don’t end up with a rotten tomato:
- Store your tomatoes in the refrigerator.
- If you live in a hot climate, keep your tomatoes in a cool place like a basement.
- Don’t store your tomatoes in direct sunlight.
- Remove any damaged leaves before storing them.
- Keep your tomatoes away from fruits and vegetables that are already infected with the disease.
- Wash your hands thoroughly before handling your tomatoes.
When tomatoes grow in hot climates, they tend to ripen faster than they would in cooler areas. As a result, they become soft and ripe. During this time, the skin turns red and begins to split open. Once the skin splits open, moisture escapes and the tomato loses its firmness.
This process makes the tomato vulnerable to bacterial infections. Bacteria enter through the cracks in the skin and multiply quickly.
The bacterial infection leads to the formation of black spots. When the plant tries to fight off the bacteria, it releases chemicals that give the tomato its characteristic color.
You should see signs of black spot disease as soon as you notice the first symptoms. Look closely at the bottom of each leaf. You’ll find brownish-black spots where the leaves meet the stem.
In addition, check the underside of the tomato. The area around the stem will look dry and crumbly.
There are several things you can do to help reduce the risk of getting black spot disease. First, choose healthy varieties. Choose tomatoes that are heavy for their size and that are free of defects.
Next, wash your hands well before cutting or eating your tomatoes. Wash your produce thoroughly under running water. Be careful not to cut yourself while washing your hands.
Although tomatoes with black spots may look unsightly, they’re actually quite safe to eat. Just remember to follow proper storage guidelines so you don’t get sick.