Dispelling nutrition myths, ranting, and occasionally, raving

Follow Friday: The great tomato refrigeration debate

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Image by Skånska Matupplevelser used under a Creative Commons licence from Flickr.

Image by Skånska Matupplevelser used under a Creative Commons licence from Flickr.

This blog post on Serious Eats was all over the internets a few weeks ago. According to the author’s self-proclaimed unscientific post, refrigerated tomatoes are perfectly palatable. In fact, the refrigerated tomatoes were actually found to be preferable to unrefrigerated tomatoes by the tasters.

In this “study” tomatoes were either refrigerated overnight, or left at room temperature, and then brought back to room temperature before tasting.

When i read the post, I couldn’t help but wonder if the results would have been any different if the tomatoes had been refrigerated for a longer period of time. After all, the rationale for not refrigerating tomatoes is that refrigeration may affect both the flavour and texture of tomatoes. Surely this would take more than one night to occur, and if you’re going to eat your tomatoes the following day, what’s the sense in refrigerating anyway? The only reason to refrigerate is to prolong the life span of produce. One night is not likely to be long enough to cause the complete degradation of your tomatoes.

The other thing is, the refrigerated tomatoes were brought back up to room temperature before consumption. Quite likely, the results would not have been the same if the tomatoes had been served cold.

Conclusion? Refrigerating tomatoes may extend their life span but it may also negatively affect them in some other way depending on how long you refrigerate them and if you take the time to bring them back to room temperature before you eat them.

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Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people relearn how to have a healthy relationship with food.

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