There is a lot of discussion about storing tomatoes the right way. We have two main options: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 taste of ripe tomatoes, depending on how they are stored and taking into account the harvesting chain from farm to fork. No noticeable difference was found:the variety of tomatoes is much more important.
How does the taste change when ripe, picked tomatoes go through a commercial post-harvest production chain and are then stored in the refrigerator or at room temperature? The researchers analyzed taste-related characteristics in new tomato varieties, using the expertise of a “sensory panel”. The sensory panel consisted of experienced and trained raters who use their senses to perceive and evaluate the sensory properties of products. This panel examined, among other things, the perceptible sweetness, acidity and juiciness of tomatoes. No significant taste differences were found between the two storage options when the entire post-harvest chain is taken into account.
“The tomato variety in particular has an important influence on the taste. Therefore, the development of new varieties with an appealing taste can be a step in improving the taste quality of tomatoes,” said Larissa Kanski, lead author of the study. “The shorter the storage period, the better it is for the taste and the associated properties. However, we were able to demonstrate that, taking into account the entire post-harvest chain, the short storage of ripe tomatoes in the refrigerator did not affect the taste,” reports Professor Elke Pawelzik, head of department.
