Tomatoes lose flavor below 50 deg. F

An international group of horticulturalists has published an extensive study in the “Proceedings of the National Academy of Sciences” looking at the effects of refrigeration on” flavor” compounds in tomatoes.

They say: “Chilling fruits at temperatures below 12 degrees Celsius hampers enzymes that help synthesize flavor-imparting volatile compounds, resulting in relatively fresh but insipid fruits.”  Read on