Are tomatoes with black spots edible?

It depends on the type of black spots. There are two main types of black spots that can appear on tomatoes:

1. Rhizopus rot, also known as black mold, is a common post-harvest disease of tomatoes. It is caused by a fungus that enters the fruit through wounds or cracks. Rhizopus rot typically starts as small, black spots that quickly enlarge and cover the entire fruit. The affected tomatoes become soft and mushy and develop a foul odor. Rhizopus rot is not harmful to humans, but it can make tomatoes unpalatable.

2. Alternaria stem canker, also known as black spot disease, is a fungal disease that affects tomato plants. It can cause black spots to appear on the stems, leaves, and fruits of the plant. The black spots on Alternaria stem canker are typically small and circular, with a slightly raised center. The affected tomatoes may also develop sunken areas and cracks. Alternaria stem canker can cause the tomatoes to become misshapen and reduce their yield. In severe cases, it can also kill the entire tomato plant.

If you see black spots on your tomatoes, it is best to inspect them carefully to determine the cause. If the spots are caused by Rhizopus rot, you should discard the affected tomatoes. If the spots are caused by Alternaria stem canker, you may still be able to eat the tomatoes, but they may be less flavorful and have a reduced shelf life.

Here are some tips for preventing black spots on tomatoes:

* Handle tomatoes carefully to avoid bruising or cracking the skin.

* Store tomatoes in a cool, dry place.

* Avoid storing tomatoes with other fruits or vegetables that produce ethylene gas, which can speed up the ripening process and make tomatoes more susceptible to rot.

* Inspect tomatoes regularly for signs of spoilage and discard any that are affected.