We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Loss of aroma: That is why tomatoes do not belong in the refrigerator
Tomatoes are the most popular vegetable in Germany. Every German citizen consumes an average of around 25 kilos each year. Tomatoes taste great in soups, sauces and salads, or simply raw. It is important to store them correctly. The fruit vegetables should not be kept in the refrigerator - they lose their flavor.
Tomatoes are extremely popular with the Germans. The fruit vegetables consist of 94 percent water and only provide 17 kcal per 100 g. Tomatoes also contain vitamin C, potassium and fiber. There are also important secondary plant substances. There are numerous uses for tomatoes: warm and cold soups, salads, sauces, grilled, stuffed and baked tomatoes, pickled or simply on the sandwich with a little chives. Experts explain how best to store them.
Aroma suffers particularly from cold storage
Very important: tomatoes do not belong in the fridge. The Federal Center for Nutrition (BZfE) points this out in a current communication. According to the experts, a 2015 U.S. Department of Agriculture study looked at tomato flavor loss. The scientific investigation showed that the aroma of tomatoes suffers especially when the fruit is stored in a cool place.
The total concentration of aroma-determining volatile substances such as aldehydes, alcohols and ketones decreased by 68 percent in the cold. The loss of aroma when blanching is similarly high: 63 percent.
To achieve these results, the scientists had treated fully ripe red tomatoes in three different ways: 20 fruits were stored for four days at 5 ° C or four days at 20 ° C, or after four days at room temperature for five minutes in 50 ° C hot water immersed ("blanched"). The scientists then determined the flavor profile of the tomatoes.
Tomatoes like it dark and airy
The BZfE has summarized some tips for storing tomatoes:
- Take the tomatoes out of the bag after shopping and place them in an airy and shady place.
- Fresh tomatoes are sensitive to the cold. They should not be stored in the refrigerator, but at a room temperature that is not too warm - preferably in a dark place at 12-16 ° C. Panicle tomatoes feel most comfortable at 15-18 ° C. Then the aroma can develop fully.
- Unripe tomatoes ripen in a warm, bright place. The best way to do this is when they have grown big enough and still have flower roots and stems.
- Tomatoes release the ripening gas ethene (ethylene). Therefore, fruits and vegetables that are stored near them ripen and spoil faster. In the case of unripe fruit, the effect can be used in a targeted manner and, for example, a ripe kiwi fruit can be ripened near tomatoes.
According to the experts, fresh tomatoes should be consumed within a week because the effects of light, heat and oxygen reduce the nutrient content. And already opened tubes and jars with tomato products should always be kept tightly closed in the fridge and used up within a few days. Covering the surface with oil delays spoilage.
Another tip from the BZfE: Freshly prepared tomato sauce made from tomatoes and spices can be frozen in portions and used later as a base sauce. Fresh tomatoes get mushy when they freeze, because freezing bursts the cells of the fruit and the tomatoes lack the structure after thawing. (ad)
Author and source information
This text corresponds to the specifications of the medical literature, medical guidelines and current studies and has been checked by medical doctors.