All about fruitarianism with a long-term fruitarian, Lena

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. 

Leonardo da Vinci

I have from an early age abjured the use of meat, and the time will come when men such as I will look upon the murder of animals as they now look upon the murder of men.

Mushrooms

Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi - fungi which bear large fruiting structures - that are either harvested wild or cultivated. 

Some mushrooms that are edible for most people can cause allergic reactions in some individuals, and old or improperly stored specimens can cause food poisoning. Deadly poisonous mushrooms that are frequently confused with edible mushrooms and cause fatal poisonings. Mushrooms growing in polluted locations can accumulate toxins (e.g. heavy metals).

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