by Prof. Marcelina Halvorson Jr.
Published 2 years ago
Updated 2 years ago
Why Storing Tomatoes in the Fridge Is a Bad Idea. Most foodies warn against storing tomatoes in the fridge, saying it saps them of their flavor. New research confirms this culinary opinion, revealing the way cold temperatures prevent critical flavor-enhancing genes from doing their job.
Tomatoes contain an enzyme that reacts to cold temperatures and causes its cell membrane to break down, leaving you with a piece of fruit that's mushy and mealy. "You're essentially zapping flavor and texture from a tomato when you refrigerate it," says Gregory Lofts, deputy food editor at Martha Stewart Living.Jan 12, 2022
Tomatoes ripen more slowly in a fridge because there is less oxygen. When they are on the table, there is more oxygen and that helps them to ripen. There are enzymes in the cell which help them to do this. But when they are in a fridge, it’s too cold and there’s not enough air for them to change.
Why can't I put Tomatoes in the fridge?
Most foodies warn against storing tomatoes in the fridge, saying it saps them of their flavor. New research confirms this culinary opinion, revealing the way cold temperatures prevent critical flavor-enhancing genes from doing their job.
Should I put Tomatoes in the refrigerator?
What are the 12 foods you should never put in the refrigerator?
Oils.
Coffee. In its ground or bean form, coffee should never be stored within the realms of your fridge.
Tomatoes. The biggest problem with storing tomatoes in the fridge is that the cold temperature begins to play havoc with the texture and makes the tomato mealy.
Onions.
Potatoes.
Bananas.
Honey.
Garlic.
Should Tomatoes be refrigerated or left out?
Whole, ripe tomatoes should be stored in the fridge, but you should let them warm up to room temp before eating them. This is because cold tomatoes can be a bit dull in the taste department. Letting them hang outside the fridge for a day or two (or even an hour) before eating them can bring back some of the flavor.
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When the tomatoes were stored in the fridge, at 41˚F for this study, the cold temperatures slowed the activities of genes—many of which produce the enzymes responsible for that sweet taste and grassy aroma of a just-picked tomato, which we all know and love.
How to peel and chop tomatoes like a pro
For the study, researchers used one heirloom and one common supermarket variety, but Klee said that he suspects the findings would carry over to all varieties of tomatoes.
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