Should tomatoes go in the fridge?

How does the flavour change when ripe, picked tomatoes go through a commercial post-harvest chain and are then stored either in the refrigerator (7 degrees Celsius) or at room temperature (20 degrees Celsius)? Researchers from the Division of Quality of Plant Products at the University of Göttingen analysed flavour-related attributes in new tomato strains drawing on the expertise of a "sensory panel." The sensory panel consisted of experienced and trained assessors who use their senses to perceive and evaluate the sensory properties of products. Among other attributes, this panel examined the discernible sweetness, acidity and juiciness of tomatoes. No significant differences in flavour were found between the two storage options when the entire post-harvest chain is taken into account.

"It is the variety of tomato in particular that has an important influence on the flavour. Therefore, the development of new varieties with an appealing flavour can be a step towards improving the flavour quality of tomatoes," says Larissa Kanski, lead author of the study. "The shorter the storage period, the better it is for the flavour and related attributes. However, we were able to show that, taking into account the entire post-harvest chain, short-term storage of ripe tomatoes in the refrigerator did not affect the flavour," reports Head of Division Professor Elke Pawelzik.