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Old 08-17-2016, 04:49 PM
Jeff Lichtman Jeff Lichtman is offline
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From On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee:
Quote:
Tomatoes came originally from a warm climate, and should be stored at room temperature. Their fresh flavor readily suffers from refrigeration. Tomatoes at the mature-green stage are especially sensitive to chilling at temperatures below about 55F/13C, and suffer damage to their membranes that results in minimal flavor development, blotchy coloration, and a soft, mealy texture when they're brought back to room temperature. Fully ripe tomatoes are less sensitive, but lose flavor due to the loss of flavor-producing enzyme activity. Some of this activity can come back, so refrigerated tomatoes should be allowed to recover at room temperature for a day or two before eating.
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