Scientists have discovered why tomatoes taste bland when they are kept in the fridge.

In this study, researchers found out that tomato genes are apparently altered when they are exposed to cold temperatures, leading to them losing their flavor. Scientists have revealed how the flavor is changed and it may provide solutions for storage, preparation, and consumption of tomatoes.

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Researchers say that cooling tomatoes below 54 degrees can stop genetic processes that are crucial for its flavor. This ultimately robs the fruit of its flavor. Tomatoes is usually kept in cold storage after harvesting. Consumers also put the fruit in their home refrigerator after shopping.

According to Denise Tieman from the University of Florida, with this new discovery, future research can look into producing a new breed of tomatoes.

The researchers found that tomatoes lose their aroma and flavor after they are stored at 39 degrees for several days. On the other hand, tomatoes sitting at room temperature for one to three days did not lose their aroma and flavor.

They researchers noted that prolonged chilling can reduce genetic activity that creates compounds which provide the distinct tomato flavor.

Researchers describe this as changes in DNA methylation which means that an atom formation called a methyl group sticks to an organism's DNA and then alters its function. This process can result in abnormal patterns of methylation that can even develop into diseases.

The team is exploring new methods of breeding tomatoes to ensure that they no longer lose their essential flavors when exposed to cold temperatures. To preserve tomato flavor, the researchers advise people to leave them on the counter or in a shaded area.

This new study was published in the journal, Proceedings of the National Academy of Sciences.