Where do the fibrous white veins in tomatoes come from and why are they dangerous?

Often in stores you can buy not the most delicious tomatoes. A very unpleasant surprise can only be discovered when you start cutting them. White veins may not always spoil the appearance, but they also affect the taste of the tomato. We will try to figure out for ourselves why this happens.

For the experiment, I took several types of tomatoes from my greenhouse. They all grew up in the same conditions. The climate was extremely strange this year – hot days and cold nights.

They are all early. They also watered all together, just as they received enough sun. Excess leaves were removed from all bushes at the same time. In general, the experiment involves tomatoes that were in completely identical conditions.

And so, 3 hybrids were taken:

Pink frigate.
Bobrin.
Viviparium (an unknown variety that I found sprouted and planted).

The control variety was “Volgograd early ripening 323”, it has been known to us for a long time, because it was bred back in 1973.

I carefully cut all the tomatoes and checked them from the inside. And these are the results I got.

Let’s discuss the Bobrin variety first. It has veins, but they are soft. They don’t come out of tomatoes.

Next up is the Pink Frigate. His veins turned out to be the most noticeable and hard. But it’s still better than store-bought ones. When I tried to remove the middle, I noticed a hard particle that looked very much like an extension of a branch from a tomato bush.

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