PLANT SCIENCE IN THE NEWS by Robin Romero AAEMG
Don’t cool those tomatoes! As your plants begin to produce this summer, remember that tomatoes just aren’t meant to be refrigerated. Cooling them permanently impairs their flavor. Although the explanation for this is uncertain, researchers do know that chilling is a major stress factor for many tropical plants. It reduces the activity of hundreds of genes, and some of these genes are responsible for giving tomatoes their sweet and complex taste and aroma. Everyone knows that commercial tomatoes lack flavor. Part of the reason may be that growers use post-picking chilling to slow ripening and reduce decay. So don’t take that risk with the crop you have spent so much time and water to develop. Keep them out of the fridge!