Cooling tomatoes at temperatures below 12 degrees Celsius, or 53.6 degrees Fahrenheit, hampers the enzymes in the fruit - they are less effective at combining volatile compounds, which are crucial for imparting the tomatoes' flavor. The taste of tomatoes is determined by the interactions of sugars, acids and a set of 15 to 20 volatile compounds.
7 Days of cold exposure reduced the levels of volatile compounds by up to 65%. The brief recovery periods after chilling failed to restore the fruits' volatiles to normal levels.
Commercial tomatoes are widely perceived by consumers as lacking flavor. A major part of that problem is a postharvest handling system that chills fruit. Low-temperature storage is widely used to slow ripening and reduce decay. However, chilling results in loss of flavor.
Recommended Dietary Allowance (RDA) - the average daily dietary nutrient intake level sufficient to meet the nutrient requirement of nearly all - ~97% - healthy individuals in a particular life stage and gender group.
The process for setting the RDA depends on being able to set an Estimated Average Requirement (EAR). If an EAR cannot be set, no RDA will be set. The EAR is the daily intake value of a nutrient that is estimated to meet the nutrient requirement of half the healthy individuals in a life stage and gender group.
The RDA is set at the EAR plus twice the standard deviation (SD) if known (RDA = EAR + 2 SD). If data about variability in requirements are insufficient to calculate a standard deviation, a coefficient of variation for the EAR of 10% is ordinarily assumed (RDA = 1.2 x EAR).
The RDA for a nutrient is a value to be used as a goal for dietary intake by healthy individuals. The RDA is not intended to be used to assess the diets of either individuals or groups or to plan diets for groups.