What is sold on the market has no trademark at all! The following is a reprint:

Identifying genetically modified tomatoes. Note that the following summary is based on some existing varieties, or most cases, and may not cover all, and may not necessarily be the case. Please check the source of information provided by me for confirmation.

Traditional non-GMO tomatoes: thin-skinned, soft when ripe, red, sour and sweet, easy to spoil and rot.

Genetically modified tomatoes: thick skin, hard fruit body, long-term non-deterioration, various colors, including red, orange, yellow, green, purple, etc. Some have no tomato taste or sour taste.

Tomatoes that are green (cyan?) when ripe are highly suspicious of genetically modified varieties. See information below [58].

Tomatoes, whose original name is tomatoes, traditional non-GMO tomatoes are not storage resistant, especially in summer when tomatoes mature, they will quickly turn red, soft, spoil and rot. The storage-stable genetically modified tomatoes, which are genetically modified to greatly improve storage time, can be stored for several months without going bad. It has been reported that storage-stable transgenic tomatoes have thick skin and hard fruit bodies. [111]

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[112]

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According to reports: Storage-stable transgenic tomatoes maintain Their texture and firmness last up to 45 days, compared to conventional tomatoes that start to shrivel and lose their texture after 15 days. [152] In fact, it may deteriorate in less than 15 days, and the storage time is related to the storage method and environment.

It is also reported that: Take tomatoes as an example, those grown from domestic seeds may go bad after one or two days of storage. , but those grown from foreign seeds can be stored for 10 or even 20 days. [168]

The fourth-generation genetically modified tomatoes successfully cultivated by China Agricultural University are characterized by remaining green after maturity and having a hard texture. They can be stored at room temperature for up to three months after being picked. Although the color is green, it is not immature. Merchants only need to use a small amount of ethylene to turn it red and soft like ordinary tomatoes before selling it, and its sugar, acid and vitamin content are higher than ordinary tomatoes. [58]

According to reports: traditional non-GMO tomatoes are thin-skinned, red, and taste sour and sweet. There are already genetically modified tomatoes on the market that have thick skin, taste astringent instead of sour, generally have a bad taste, and those that are shelf-stable have no tomato flavor. [112]