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Nagging Question
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Does Refrigerating Tomatoes Ruin Their Flavor?Cold storage messes with enzymes |
Storing tomatoes below about 55 degrees Fahrenheit results in measurably lower “aroma volatiles” (i.e., the things responsible for scents), says Elizabeth Baldwin, the research leader of the USDA’s Agricultural Research Service’s Citrus and Subtropical Products Research Laboratory. A large part of our sense of taste comes from these aroma volatiles traveling up the back of our throat to our olfactory receptors; we perceive less flavor in foods with fewer of them.
Scientists have worked out that enzymes cause the reaction that forms aroma volatiles; which enzymes and exactly how they’re affected when tomatoes get colder is still being researched.
For the best flavor, store tomatoes on the counter. Baldwin says that a refrigerated tomato is unlikely to recover even if it’s returned to warmer storage. But cut tomatoes will spoil quickly if they are left out, so it’s best to eat the entire thing instead of having to stick some of it in the fridge for later. If you need ideas for how to use up your tomatoes, check out these recipes.
Woah. This is the most useful/interesting nagging question I've yet read.
I was just wondering this today!
Ina says never put tomatoes in the fridge and I believe whatever she says.
"Ina says never put tomatoes in the fridge and I believe whatever she says."
Right. Now if she would only SPEAK UP!
She is definitely a "low talker" LOL!
The other thing that happens to tomatoes under 55 degrees is that they convert the sugars to starches, giving them a mealy texture and reduced flavor
I worked for a genetically engineered tomato company in the mid-90s and all the tomato experts in R&D (mostly ex-Campbell folks) agreed with the USDA. This received wisdom matches my own experiments; refrigerated tomatoes are less sweet and more mealy. Living in Oakland, a 55 degree F low is not unusual in my kitchen, but highs above 80 are--that seems to be a good range for keeping tomatoes for up to a couple of weeks, as long as I watch closely for fungus and rot and cull them daily. Likewise with citrus and bananas--I use one of those banana hangers with a tray underneath for tomatoes (if they are under-ripe, a dishtowel draped over will capture the ethylene and promote ripening). Citrus I keep in a ceramic bowl and inspect every day.
The exception is cherry type tomatoes. Why, I don't know. The small tomatoes don't seem to lose flavor.
Ellenmmartin
Oranges should be kept in crisper in the fridge. I have kept them 6 months that way
Ripe bananas can be put in the fridge to slow ripening. The skin will turn black, but the banana will be fine. However, don't put bananas in the fridge until the desired ripeness has been reached.
A friend with an Italian background told me this about 18 years ago. Ever since then I never refrigerate them. Re the bananas, stick very ripe ones in the freezer and use later after defrosting to make banana bread or cake. Very ripe bananas look rather disgusting after defrosting but it doesn't affect the taste when cooked. For smoothies you can just freeze a banana (but not too ripe) and no need to defrost.
My father was a produce buyer/store supervisor for a grocery chain, and he used to tell stories of people being fired at said grocery chain for putting tomatoes in refrigeration. This was a few years ago, I dont know if this dedication to produce still exisits.
I agree about refrigerating tomatoes destroys the flavor; also the nutrients. However, If I stored all my tomatoes on the counter they would go bad before I used them all. I don't like to have to go to the store everyday, so I buy in bulk. Anyway, I refrigerate them for that reason and I still enjoy them. :)