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Tomatoes from the fridge often seem duller and less fragrant than the same kind left on the counter. I notice it most when slicing them for a salad; the texture can change too, but the loss of aroma is what stands out.
What happens to tomato flavor in the fridge? Is it mainly the cold affecting the compounds that create aroma, or does refrigeration also change the tomato’s texture in a way that makes the flavor seem weaker? I’d be interested to know whether the effect is different for ripe tomatoes and firm ones.
