Those assessors were trained at identifying things such as green-grassy odor, tomato-typical odor, tomato-typical flavor, sweetness, sourness, juiciness, firmness, aftertaste, and . . . you get the idea.

评估人员接受过识别事物的培训，如青草味、番茄气味、番茄滋味、甜味、酸味、汁液、硬度、余味以及……你懂的。

The tomatoes also underwent a raft of analysis, including taste by an “electronic tongue” known as the e-tongue.

也对番茄做了大量分析，包括利用一种被称为e-tongue的“电子舌”来品尝。

Their findings: It doesn’t matter. No significant differences in flavor were found between refrigerator-stored and counter-stored tomatoes.

研究结果：并无区别。冰箱保存和橱柜保存的番茄在味道上没有明显区别 。

What matters is how long the tomato is at your house, the variety of the tomato, and the temperature of your refrigerator. The cultivars (aka breeds) had a much higher impact on flavor than the storage. And you should eat them within four days. “The shorter the storage period, the better it is for the flavor and related attributes, says lead author Larissa Kanski, a doctoral candidate in agricultural sciences. Make sure to pay attention to temperature, as previous studies have shown deleterious effects of storing tomatoes at 39 degrees F.

重点是番茄在家里的存放时间、番茄种类和冰箱的温度。品种比储存方法对味道的影响更大，你应该在四天内吃掉。身为研究第一作者的农业科学博士生Larissa Kanski说：“存放时间越短，味道和其他方面越好。”你一定要注意温度，此前的研究也表明，在39华氏度下储存番茄是有害的。

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