Refrigerated Tomatoes Lack Flavor

Tomatoes Lack Flavor

Ever ask why tomatoes put away in the fridge need season? Another review found that keeping tomatoes underneath 53°F (12°C) diminished the statement of a few qualities required in the blend of flavor-conferring unstable mixes, bringing about characterless natural products. It was distributed in the diary PNAS (Procedures of the National Institute of Sciences).

The scientists refrigerated legacy and present day assortments of ready red tomatoes for one to seven days. The more drawn out the refrigeration, the more noteworthy the loss of unpredictable mixes. Following seven days of icy, the mixes were lessened by about 66%; ensuing stor­age at room temperature didn't reestablish the mixes to ordinary levels.

A board of purchasers judged the beforehand refrigerated tomatoes (following a day at room temperature) to be a great deal less tasty than crisp nonrefrigerated natural products. The tomatoes' sugar and corrosive substance, in any case, remained generally unaltered by refrigeration.