
Why tomatoes lose flavour in fridge: their genes chill out
NEW YORK — If you buy tomatoes from John Banscher at his farmstand in New Jersey, he’ll recommend keeping them out of the fridge or they’ll lose some of their taste.
Now scientists have figured out why: It’s because some of their genes chill out, says a study that may help solve that problem.
Cooling tomatoes below 54 degrees stops them from making some of the substances that contribute to their taste, according to researchers who dug into the genetic roots of the problem.
That robs the fruit of flavour, whether it happens in a home refrigerator or in cold storage before the produce reaches the grocery shelf, they said.