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SHOULD YOU REFRIGERATE your tomatoes?

“Definitely no,” says Catherine Renard, a senior researcher at the French National Institute for Agricultural Research. Renard was the lead author of a study that tested the impact of storage conditions on tomatoes.

That’s because refrigerating a tomato affects the smell and texture.

The tomato loses its characteristic grassy fragrance and the flesh can become grainy, says Renard. Refrigeration, however, does not change the sugar content or acidity.

The average temperature of a home refrigerator is around 40 degrees Fahrenheit. Tomatoes don’t fare well in temperatures under 50 degrees Fahrenheit (10 degrees Celsius), explains Renard.

From farm to supermarket, tomatoes should be stored at around 53 degree Fahrenheit (11.6 degrees Celsius), she adds.

At home, Renard recommends storing tomatoes in a cool place, and one that’s not necessarily dark.

“In my experience, standard red tomatoes can be stored reliably for one week in a ‘normal’ kitchen or with air-conditioning between 68 degrees Fahrenheit [20 degrees Celsius] and 73 degrees Fahrenheit [22.7 degrees Celsius],” says Renard.

Now you know.

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