You may have noticed that tomatoes aren't refrigerated in the supermarket when you buy them, and there could be a good reason for this.According to
You may have noticed that tomatoes aren’t refrigerated in the supermarket when you buy them, and there could be a good reason for this.
According to a US study conducted in 2016, chilling tomatoes for a week could dramatically reduce the levels of flavour and fragrance chemicals known as “volatiles”.
BBC Science Focus magazine explained that the study “found that chilling tomatoes for a week reduced the activity of genes that code for enzymes needed to synthesise these volatiles, which are responsible for giving tomatoes a sweeter, more complex taste.”
According to health website Mercola, the texture and colour of a tomato can also be affected by cold temperatures and “chilling injuries” caused by temperatures below 5C can leave the fruit soft and pitted on the surface.
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