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. 

New Comments

  • Dear Lena, I am so impressed by your goals. Please let me know how I can help. If I have read the ...

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  • Thank you! I prefer breaststroke for many reasons. I wish I had a lake to swim :)

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  • Damn - You did 6K !!! That's huge. I could turn you into a 10K lake swimmer ! :-)

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  • Hey, saw your lap-swimming page for the first time! A 1650 is a good distance for a non-competitive swimmer!

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  • Hi Lena, I respect that we all have a different opinion on the definition of the word fruitarian ...

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  • 30 year fruitarian, overcame mucho health problem. Eat like a gorilla and kick butt!! Everyone ...

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Marcel Proust

The real voyage of discovery lies not in seeking new landscapes, but in having new eyes. 

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