Out of every 10 food experts, 8 suggest not to store tomatoes in the refrigerator, but the question is why?


In an effort to investigate the potential of the fact when we asked researchers, they confirmed the culinary opinion, revealing the logic that the cold temperature prevents critical flavor-enhancing agents from doing their job effectively.

Let us tell you that the flavour of the tomato is a result of an interface between sugars, acids, and multiple volatile compounds.

Volatiles are responsible for making a tomato taste like a tomato, and while there are several hundreds of them in this fruit, only 15-20 actually impact our perception of its flavor.

Read below to understand the logic of why tomatoes should be stored on the counter and not in the fridge.

The idea of storing on the counter and not in the fridge

If you have observed, storing tomatoes in the fridge changes their taste, texture and even color. This is not natural; it is actually a reaction caused due to the cold temperature that affects the tomato’s volatiles and texture. According to a research, storing tomatoes at room temperature (68 degrees F) allows them to not only maintain their existing volatiles but also to produce more of them. And if you want to ripen them more, then the ideal temperature range should be between 65-70 degrees F. This will retain their taste.

Also, cooked tomatoes are healthier

According to researchers, cooking the tomatoes not only increases the lycopene content ( a phytochemical that gives fruits and vegetables a pink or red color) that can be absorbed by the body but also increases the total antioxidant availability.

Canned tomatoes are dangerous

This version of tomatoes are quite popular these days but are not at all recommended from the nutritional and health perspective. They have a lining in the can that contains bisphenol-A (BPA), a potent endocrine-disrupting chemical that may result in heart diseases, reproduction problem, and cancer.

Final words

If you really want to relish the tangy flavour of tomatoes, then allow them to ripe on the counter rather than putting them in the refrigerator. The refrigerator might delay their spoiling but there will be a loss of taste, color, and aroma in its usage.