Many households instinctively store tomatoes in the refrigerator, but culinary experts and food scientists warn that this common practice can ruin their taste. The cold environment dramatically reduces levels of volatile compounds responsible for the fruit's sweet, rich flavour and aroma.
Dr Emma Davies, a food chemist from the University of Leeds, told BBC Science Focus that refrigeration “dramatically reduces levels of flavour and fragrance chemicals.” She added that “tomatoes from the fridge rarely fail to disappoint.” Food stylist Gregory Lofts echoed this, stating: “You're essentially zapping flavour and texture from a tomato when you refrigerate it.”
Beyond flavour loss, tomatoes can absorb odours from other foods in the fridge, further compromising their taste. Maddy Rotman, former head of sustainability at Imperfect Foods, recommended a simple test: “Try eating a cold tomato and a room-temperature tomato. You'll see that all the flavour is hidden when it's cold, and you can taste all of the sweetness when it's ambient.”
For optimal flavour, whole tomatoes should be stored at room temperature, stem side down, to aid ripening and prevent moisture loss. If tomatoes are on the verge of over-ripening, they can be briefly refrigerated but only for use in cooked dishes, where flavour changes are less noticeable.
To determine ripeness, experts advise looking for vibrant colour, a slight softness, and a sweet aroma near the stem. A sour smell, mushy texture, or mould indicates spoilage and the tomato should be discarded.
