Franglais:
Following on from what I posted before.
pnas.org/content/113/44/12580.full
There`s a link to source material.
“Flavor-associated volatiles are sensitive to temperatures below 12 °C, and their loss greatly reduces flavor quality”
“However, significant loss of flavor volatiles was observed for fruit stored at 5 °C for 8 d. Even after a 1-d recovery period at 20 °C, volatile composition was still significantly lower than in unchilled fruit, resulting in lower overall consumer liking.”That
s all about flavour and is only for interest in this context really. Cooler temps, without freezing the toms and so splitting their skins, will keep them safe and fresher looking longer, but at the expense of flavour. Keep your tomatoes in a home fridge for a longer storage life. Grow them yourself, or source them from somewhere theyve never been chilled, to actually get a tomato that tastes like a tomato.
Spot on