On the vine, pear, ox heart... We are in the ideal time to plant tomatoes in our garden, but, while we wait for the long-awaited harvest, supermarkets offer a multitude of varieties throughout the year. However, there is a common question when it comes to preserving tomatoes: is it better inside or outside the refrigerator? Although heat is not exactly a friend of fresh foods, humidity and low temperatures in the refrigerator could spoil the flavor and texture of tomatoes. This occurs because it is a climacteric fruit.
Tomatoes continue to ripen after they are picked, as do other fruits such as avocados. That is why, for practical purposes, it is recommended to purchase green tomatoes or those that have not reached their optimal point and let them finish ripening at home for a couple of days. If the tomatoes were stored in the refrigerator, this process would never complete and they would become floury, to the detriment of their natural flavor and juiciness.
This fruit can be perfectly preserved outside the refrigerator, if the ambient temperature ranges between 20 and 23 degrees, something feasible for the spring season. Ideally, they should occupy a cool, dry place away from heat sources and direct sunlight. In addition, it is recommended that they not be too crowded and place them face down on a table, fruit bowl or tray. This prevents air and moisture from penetrating through the stem, which helps prevent decay and mold development.
Ripe tomatoes, which are usually those offered at local market stalls, should be kept in the refrigerator to prevent them from rotting. Various studies suggest that this fruit loses its organoleptic properties below 5 degrees. That is why it is recommended to store them in the special no-frost drawer of the refrigerator which, in theory, maintains a higher temperature and optimal humidity conditions. Yes indeed! Don't place them near other products that emit ethylene, such as pears or apples.
In summer, when a kitchen can easily exceed 23 degrees, leaving tomatoes at room temperature is not the best idea either. In these cases, store them in the refrigerator and take them out with enough time in advance to allow them to cool before being consumed.
If you notice that the tomatoes you keep outside the refrigerator are in an advanced state of ripening, eat them immediately or prepare a jam or gazpacho to take advantage of them before they become acidic.
