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FORGET TOMAYTO/TOMAHTO: THE REAL DEBATE IS, SHOULD IT BE REFRIGERATED?
NPR
Last summer, I went on Morning Edition to talk about the quest for a great-tasting tomato. And at the very end of the conversation, I confidently declared that no one should ever put tomatoes in the refrigerator. It kills the taste, I said. That's what I'd heard from scientists and tomato growers alike.
Afterwards, I heard from several friends. It seems I'd taken sides in a domestic dispute that has long divided husbands and wives. Someone on Twitter also pointed out a blog post that seemed to contradict my statement. I'll say more about that later.
First, some new science: There's a laboratory at the University of University of Florida, in Gainesville, that has been at the forefront of research on tomato taste. Scientists there have been studying the chemical makeup of great-tasting tomatoes, as well as the not-so-great tasting ones at supermarkets.
"There's a lot of things wrong with tomatoes right now," says Denise Tieman, a Research Associate Professor there. "We're trying to fix them, or at least figure out what's going wrong."