Tuesday, October 18, 2016

Why you shouldn't refrigerate tomatoes

...a tomato’s flavor — made up of sugars, acids and chemicals called volatiles — degrades as soon as it’s picked from the vine. There’s only one thing you can do now: Keep it out of the fridge.

Researchers at The University of Florida have found in a study published Monday in Proceedings of the National Academy of Sciences that when tomatoes are stored at the temperature kept in most refrigerators, irreversible genetic changes take place that erase some of their flavors forever.

Harry J. Klee, a professor of horticultural sciences who led the study, and his colleagues took two varieties of tomatoes — an heirloom and a more common modern variety — and stored them at 41 degrees Fahrenheit before letting them recover at room temperature (68 degrees Fahrenheit). When they looked at what happened inside the tomatoes in cold temperatures, Dr. Klee said the subtropical fruit went into shock, producing especially damaging changes after a week of storage. After they were allowed to warm up, even for a day, some genes in the tomatoes that created its flavor volatiles had turned off and stayed off.
--Joanna Klein, NYT, on preserving by not refrigerating