Fuente: WIPO "processing tomato" The invention discloses a method for reducing the content of alpha-tomatine in green tomatoes and improving the flavor of the green tomatoes through probiotic fermentation, and belongs to the field of food processing. A strain which can grow in a green tomato system and can reduce alpha-tomaquine and improve the flavor of the alpha-tomaquine is obtained through screening, and a specific operation mode and fermentation treatment time are explored on the basis. By using the lactobacillus plantarum CICC 22703 to ferment the green tomatoes, alpha-tomaquine in the green tomatoes can be effectively reduced, the composition proportion of main organic acids, sweet and delicious amino acids and volatile flavor substances contained in the green tomatoes is improved, and the flavor of the green tomatoes is improved. The method is controllable in production cost, not only can effectively utilize immature green tomato resources, but also can endow the immature green tomato with unique flavor, and meets the pursuit of consumers for healthy and delicious food.