There is much debate about the correct storage of tomatoes. There are two main options available to consumers: storage in the refrigerator or at room temperature. A research team from the University of Göttingen has now investigated whether there are differences in the flavour of ripe tomatoes depending on how they are stored and taking into account the chain of harvesting from farm to fork. No perceptible difference was found: the variety of tomato is much more important. The results have been published in the journal Frontiers in Plant Science.
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.
Read more at University of Göttingen
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