The greattomatostorage argumentation seems to be settled by the label on that little parcel of Romas that tell , " NeverRefrigerate . " Pretty straightforward . Still , many hoi polloi do just that and claim no ominous upshot . So , is the word of advice valid ?
As common , the response is : yes and no . But mostly it ’s yes .
There are at least two school of thought on the reasoning behind the counter - only storage of tomatoes . The most popular one is scientifically highfalutin and therefore a fun titbit to partake in at dinner party party , but it ’s also quite unproved . This is the one that talks about nip , and it focuses onvolatile aromatics , the chemical compound creditworthy for the fashion a tomato smells .
It is known that these compound are in fact explosive – that is , they react well with other compounds , lead in a modification in chemical structure . The account is that storing a Lycopersicon esculentum below about 50 or 55 point Fahrenheit causes these compounds to cheapen , and along with them , the taste of the Lycopersicon esculentum ( because aromatics play a role in taste as well as odor ) .
The affair is , while heat for sure can result in the abjection of chemical substance compounds , you ’d be intemperately - pressed to find a sketch showing that cold has that effect . Scientifically speaking , it does n’t make a ton of sensory faculty .
But that does n’t have in mind you should stick your tomatoes in the fridge . Doing so could definitely leave you with a less delightful fruit , just probably not because of aromatic compounds . More probable , refrigeration ’s negatively charged result on the tomato has to do with two dissimilar things – first , there ’s texture .
Simply put , a love apple that lives in the fridge can wrench mealy . It does n’t fall out overnight , but it does materialize . After , say , three or four day , you’re able to find yourself with a texturally damaged composition of fruit .
The other progeny is ripeness . If you bestow home a vine - ripened tomato , like one you got at the local farmer ’s market , and you like your tomatoes cold-blooded , you could store it in the fridge for a pair of day without a problem . If you shop at a even grocery store store , though , chances are jolly good that tomato was pick before it to the full mature ( it ’s a shipping - selection thing ) , so it ’s going to have to ripen at home – and that has to be on the parry , not the electric refrigerator . Storing an unripe tomato at fridge temperature ( usually about 40 degrees Fahrenheit ) will foreclose it from ripening , and you ’ll be eat on something reasonably tasteless in your salad .
In curt : put in your tomatoes on the retort .
Unless they ’re full advanced and you prefer them cold . Then , finger free to refrigerate for a short fourth dimension .
Do remember , when you salt away your tomatoes on the rejoinder , keep them out of direct sunshine , and no matter where they are , salt away them stem - side - up – the former will prevent scratchy ripening , and the latter will prevent bruising . The chassis around the stem is the tenderest part .
For more information on tomatoes and lay in all sorts of fruit , look over the link on the next page .
