Storing tomatoes in the fridge could causing them to loose their flavour according to new research.
In a study published in the Proceedings of National Academy of Sciences journal, it was revealed that when tomatoes are stored in the fridge, genetic changes occur that alter the flavour permanently.
The researchers, from the University of Florida, examined the genes of tomatoes during three stages: before and during the chilling process, and then again once the tomatoes were returned to room temperature. They stored traditional (heirloom) and modern tomatoes at 5˚C for one, three or seven days, then returned the fruit to room temperature.
The study authors found that the tomatoes were extremely sensitive to low temperatures as it reduced the activity of hundreds of enzyme-producing genes.
Many of the enzymes altered were the ones responsible for making tomatoes taste sweeter and giving them their appealing aroma. Blind taste tests confirmed that, even when they were returned to room temperature, the tomatoes never fully recovered, forever changing the taste.
Harry Klee, lead author of the study, likened the chilling process to a symphony. Speaking to the New York Times, he said: "Remove the violins and the woodwinds, you still have the noise but it's not the same. Add back the violins and it still isn't right.
"You need that orchestra of 30 or more chemicals in the right balance to give you a good tomato."
Klee recommends purchasing fresh tomatoes whenever possible, storing them at room temperature and eating them within a week of bringing them home from the store.
New Jersey farmer, John Banscher, added: "Just leave them out on the counter, or leave them in a shaded area, something like that. A tomato has a decent shelf life."
Tomatoes aren't the only foods you're probably storing incorrectly either.
Bread
A fairly common mistake, but placing bread in the fridge will cause it to dry out and go stale faster. Bread can, however, be placed in the freezer for up to three months - pull out slices as and when you need them.
Onions
Find a dark cupboard with low moisture levels and store them there. Whatever you do, make sure to keep them away from potatoes as the gases each vegetable produces causes the other to spoil more quickly.
Avocados
If you've purchased an unripe avocado, don't store it in the fridge as it slows down the ripening process. Keep them on the counter until it's ripe and then place it in the fridge if you don't plan on eating it right away.
Basil
Like tomatoes, basil doesn't thrive well in cooler temperatures. Experts recommend treating it as you would a bouquet of fresh flowers and keeping a bunch of basil stored in a cup of water away from direct sunlight.
Marmite
Store in your cupboards - even squeezy bottles. The high salt content will keep it good to eat for a while.
Cake
Unless your cake has an icing or filling that will go bad if not refrigerated (such as cream cheese icing or whipped cream), it's best to leave it out, as placing it in the fridge will dry it out.
Ketchup
People are divided when it comes to the best place to store ketchup but the general rule is this: if you feel like you can finish it within a month, leave it out. If you think it'll take you longer to get through the bottle, keep it in the fridge.
Bananas
Like with avocados, unripe bananas should be kept out on the counter. Once they're ripe enough feel free to stick them in the fridge to stop further ripening.
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