Agronomist explained why green tomatoes are dangerous

According to agronomist Vladimir Vikulov, green tomatoes contain a poisonous substance and can be hazardous to health. In an interview with Sputnik radio, he shared tips on how to protect yourself and speed up the ripening of tomatoes at home.

As nighttime temperatures drop, some crops, including tomatoes, become more vulnerable, Vikulov explained. Growers often resort to chemical treatments to protect their plants, but there is a risk that this can adversely affect fruit maturity. It is important to understand that eating unripe green tomatoes can have serious health consequences.

The agronomist emphasized that green tomatoes contain solanine, an alkaloid poisonous to humans, especially in significant concentrations. Therefore, it is important to be careful, especially when it comes to children, people after illness or the elderly. It should be remembered that even a few green tomatoes can lead to serious poisoning.

Vikulov suggested a simple way to speed up the ripening of green tomatoes: place them together with already ripe vegetables or fruits. This promotes a faster ripening process and makes the tomatoes safe to eat. According to the agronomist, tomatoes easily reach maturity in room conditions. He suggested placing green tomatoes in a bag along with ripe fruits such as bananas, which release ethylene, a gas that speeds up the ripening process.

The agronomist also stressed that cooking can make unripe tomatoes safe to eat. He mentioned salting and pickling as ways in which solanine is destroyed to a large extent.