Examining Two Ways To Enhance Tomato Flavor

Researchers divided 60 tomatoes into three groups — refrigerating one group, keeping a second group at room temperature and dipping the third group in 122°F water for 5 minutes to simulate blanching.  The results showed that refrigeration greatly reduced 25 of 42 aroma compounds and reduced volatile levels overall by 68%. Blanching also greatly reduced 22 of 42 compounds and reduced volatile levels overall by 63%. The results spell out why it is better to store tomatoes — and wash them before use — at room temperature.