As a food science expert with a focus on post-harvest physiology and storage of produce, I can provide some insights into the best practices for storing tomatoes to maintain their quality and safety.
Firstly, it's important to understand that tomatoes are a climacteric fruit, which means they continue to ripen after being picked from the vine. This ripening process is influenced by the presence of the hormone ethylene. When tomatoes are allowed to ripen on the vine, they reach their peak flavor and nutritional content. However, once picked, they still produce ethylene, which can cause them to overripen and spoil more quickly if not stored properly.
Now, let's address the question of whether tomatoes should be refrigerated. The common belief that tomatoes should not be refrigerated stems from the fact that cold temperatures can affect the texture and flavor of the fruit. This is true to some extent, as refrigeration can slow down the enzyme activity that contributes to the fruit's flavor development. However, the impact on flavor is often overstated, and the benefits of refrigeration in terms of slowing down the spoilage process can outweigh the minor loss in taste for many consumers.
The statement "You just showed that tomatoes rot faster at room temperature than in the refrigerator" is a valid point. Storing tomatoes at room temperature can indeed lead to a faster rate of decay due to the higher activity of enzymes and microorganisms that break down the fruit's cell structure. In contrast, the cooler temperatures in the refrigerator can slow down these processes, extending the shelf life of the tomatoes.
However, it's not just about slowing down the ripening process. Refrigeration also helps to prevent the growth of bacteria and other pathogens that can cause foodborne illnesses. While tomatoes are generally safe to eat when stored at room temperature for a short period, refrigeration provides an extra layer of protection, especially when storing tomatoes for an extended period.
It's also worth noting that the way tomatoes are refrigerated can affect their quality. It's best to store them whole, not cut, as the cut surface is more susceptible to bacterial growth. Additionally, it's recommended to store them away from strong-smelling foods, as tomatoes can absorb odors from other items in the fridge.
In conclusion, while refrigeration can slightly affect the texture and flavor of tomatoes, it offers significant benefits in terms of slowing down the spoilage process and preventing the growth of harmful bacteria. If you're buying ripe tomatoes and not planning to consume them immediately, it's generally a good idea to store them in the refrigerator to extend their shelf life and ensure they remain safe to eat.

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You just showed that tomatoes rot faster at room temperature than in the refrigerator. Big whoop... But the point is this: if you're buying your tomatoes ripe (which you should be!) and not eating them immediately, you're better off storing them in the fridge than on the countertop.Sep 9, 2014read more >>