Towards the end of the tomato ripening period, impatience increases. Those who grow the apples of paradise themselves finally want to harvest them. Of course, extreme caution is required with unripe, green tomatoes. Consumption is harmful to health. We explain the reasons.

Lurking in unripe tomatoes - poisonous solanine

Solanine is ubiquitous in nightshades. The toxic alkaloid is used in tomatoes and potatoes to ward off pests. The content is particularly high in unripe, green fruits. Even eating a single tomato weighing 80 to 100 grams causes severe stomach pain and nausea. With advancing maturity, the solanine concentration then drops rapidly.

The harmful alkaloid should also not be underestimated in the green areas of half-ripe tomatoes. In addition, solanine is found in all green parts of plants, including the stems, leaves and flowers. The appearance is not to be confused with the tomato disease called green collar. The damage manifests itself in the form of a green ring at the base of the stem, while the fruit is otherwise red in color.

What to do if frost forces you to harvest green tomatoes?

If the temperatures drop, the last tomatoes in the field and on the balcony will no longer ripen. Although they are still green and therefore rich in solanine, the delicious fruits do not have to end up in the trash can. With the following measures you can help a little with the tires:

  • harvest all tomatoes that turn yellow or red at the base of the stem
  • Sort out and discard fruits with rotten and moldy spots
  • Wrap tomatoes suitable for later ripening in newspaper
  • store in a semi-shady, warm place at 18 to 20 degrees until ripe
  • optionally place in a large box with a ripe banana or an apple

If a tomato plant still bears numerous unripe fruits, dig up the specimen completely. Take the plant to the warm boiler room, tie a string around the root neck and hang it upside down. In this version of post-ripening, the amount of light is of secondary importance. In view of the dry air, a daily check for pests and diseases is essential.

Exception to the rule - green tomato varieties

Some tomato varieties retain their green color when ripe. In this case, the solanine content has been reduced to a negligible level. This applies, among other things, to:

  • the stick tomato 'Aunt Ruby's German Green'
  • the beefsteak tomato 'Cherokee Green'
  • the cocktail tomato 'Green Doctors'

To determine the state of ripeness, gently press on the fruit. If it feels soft, it is ripe and can be eaten without hesitation.

tips and tricks

Solanine is an extremely resilient alkaloid. There is no use boiling or frying unripe green tomatoes. The poison does not dissolve under the influence of heat. When made into jam, a few tablespoons of sugar reduce the solanine content by 35 percent.

Category:

Vegetable garden