Recently published study findings by two U.S. Department of Agriculture Agricultural Research Service scientists indicate tomatoes are more flavorful when they’re not refrigerated.
Researchers divided tomatoes into three groups. They refrigerated one group and kept a second one at room temperature. They dipped tomatoes in a third group in 122-degree water for five minutes to stimulate blanching, a process that makes tomatoes easier to peel.
Results showed that refrigeration and blanching greatly reduced aroma compounds and other characteristics associated with flavor release in cut tomatoes.
Study details are available at agresearchmag.ars.usda.gov/
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