This is why tomatoes lose flavor in the fridge
Now scientists have figured out why: It's because some of their genes chill out, says a study that may help solve that problem.
Cooling tomatoes below 54 degrees stops them from making some of the substances that contribute to their taste, according to researchers who dug into the genetic roots of the problem.
That robs the fruit of flavor, whether it happens in a home refrigerator or in cold storage before the produce reaches the grocery shelf, they said.
With the new detailed knowledge of how that happens, "maybe we can breed tomatoes to change that," said researcher Denise Tieman of the University of Florida in Gainesville.
Read more at phys.org