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为什么不能把西红柿放进冰箱 – 译学馆
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为什么不能把西红柿放进冰箱

Why You Should Never Put Tomatoes in the Fridge!

Sci Show
科学秀
Is it actually bad to refrigerate tomatoes?
把西红柿放进冰箱真的不好吗?
You may have been told that
可能有人告诉过你
putting tomatoes in your fridge will ruin them.
把西红柿放进冰箱会毁了它们
It turns out, that’s kind of true.
事实证明 确实如此
Scientists have shown that
科学家们已经证明
reducing a tomato’s temperature to below 20°C
西红柿的温度降低到20℃以下时
alters its gene expression,
它的基因表达会发生改变
which in turn reduces its yummy tomato smell.
从而减少西红柿美味的口感
So putting tomatoes in the fridge
所以把西红柿放冰箱里
actually does make a lot of their ripe, juicy flavor disappear!
确实会让它们成熟多汁的风味消失!
You might think a food’s flavor is determined by
你可能会觉得食物的味道
the specific mix of chemicals that lands on your tongue.
是由到达舌尖的一组特定的化学混合物所决定的
And it is… partially.
但这只是一部分的原因
But by definition, flavor is the overall impression you get from consuming a food or beverage,
根据定义 味道是你从食物或饮料中获得的整体印象
an impression which results from both taste and smells.
这种印象是味觉和嗅觉造成的
There are only a handful of distinctive tastes that your taste buds can differentiate:
味蕾只能分辨出少量独特的味道:
sweet, salty, sour, bitter and umami.
比如甜 咸 酸 苦 鲜
Scents, on the other hand, are practically limitless.
但是另一方面 气味几乎有无数种
Some research suggests
一些研究表明
the average person’s nose can distinguish between one trillion different odors,
普通人的鼻子可以区分一万亿不同种的气味
and all that variety could explain
这些嗅觉和味觉的差异可以解释
why scent is the largest determinant of flavor.
为什么气味是味觉的最大决定因素
It’s like when you were a kid
就像小时候
and your parents made you eat something you didn’t like,
你父母逼着你吃一些你不喜欢的东西
and you would hold your nose while you downed it.
你只好捏着鼻子吃下去
Plugging your nose and blocking the smell of something
堵住鼻子来阻断某样东西的气味
is actually enough to seriously diminish the flavour.
确实足以让某样东西的味道大大减弱
Because flavor is so reliant on smell.
因为味道非常依赖于嗅觉
Which brings us back to those tomatoes.
这让我们又回到了西红柿
A tomato’s flavor is the result of a combination of tasty sugars and acids,
西红柿的味道是美味的甜和酸的混合
as well as chemicals called aroma compounds,
还有一种叫做芳香化合物的化学物质
the molecules that easily leap into the air
这些分子很容易进入到空气中
and give things their distinct smell.
赋予食物独特的香味
And even after picking,
即使被摘下之后
the fruit continues to make some of these
西红柿也会继续制造气味分子
and break down others.
同时分解其他分子
It’s still full of living cells,
摘下后它的组织细胞仍然有活性
so the overall flavor of the tomato can change over time.
所以随着时间推移 西红柿的整体口味就会发生改变
In a 2016 study,
在2016年的一项研究中
when researchers put ripe tomatoes in the fridge for 7 days,
研究者把成熟的西红柿放进冰箱七天
volunteers rated the taste of those chilled tomatoes
之后 志愿者们评估了这些冷藏过的西红柿
as much less yummy than fresh ones.
并认为它们远不如新鲜的那么好吃
But the sugar and acid levels,
但是新鲜的和冷藏的水果中
those key components of taste, didn’t differ between the fresh and chilled fruits.
味道的关键成分:糖分和酸度 并没有什么区别
What did change were those aroma compounds:
真正发生变化的是那些芳香化合物
refrigerated tomatoes produced 65% less of them.
冰箱冷藏的西红柿产生的芳香化合物比原来少了65%
That led the team to conclude that
这让团队得出结论
the change in the tomato’s flavor is caused
西红柿味道的改变是由于
by a reduction in its odor molecules,
它产生的气味分子减少了
not due to a change in its actual taste!
而不是因为它的味道真的发生了改变!
When they dug deeper,
研究者们深入研究
they found that the refrigerated tomatoes
发现冷藏的西红柿
had reduced expression of genes related to the synthesis of certain molecules,
减少了关于合成特定分子的基因表达
including branched amino acids, fatty acids and esters,
包括支链氨基酸 脂肪酸和酯
three key compounds that are important for aroma compound synthesis.
这是三种对芳香化合物的合成非常重要的关键化合物
The researchers hypothesized
研究者们猜测
that this could be an evolutionary response for conserving energy when it is cold,
这可能是一种在寒冷时保存能量的进化反应
though they’d need further evidence to confirm that idea.
但他们还需要更多证据来证明这个想法
It’s not just tomatoes that are ruined by refrigeration, of course.
当然 不仅仅是西红柿会被冰箱毁掉
You might have noticed
你可能会注意到
that a lot of different fruits seem to taste worse after a stint in the fridge,
很多水果在冰箱里放一段时间后都变得没那么好吃了
but this is generally thought to be
但这通常被认为是
because lower temperatures halt the ripening process.
因为低温阻止了成熟的过程
As a fruit ripens,
在水果成熟时
it produces different aroma compounds,
它会产生不同的芳香化合物
and it gains sugars and other tasty molecules.
同时增加糖和其他美味的分子
So the less ripe a fruit is, the less yummy it will be.
所以一个水果越不熟 它就越难吃
But if you take these fruits out of the fridge and put them on the counter,
但是如果你把这些冷藏过的水果拿出冰箱 然后放在柜台上
they will start ripening again
它们就会再次开始成熟
and recover most of their flavor.
并且恢复大部分口感
And once they’re ripe,
一旦成熟
you’re supposed to be able to put them back into the cold
你应该把它们放回低温环境
to keep them at that tasty sweet point for longer.
让它们的甜美口感保持得更久
But the researchers in this study
但是这个研究的研究者们
weren’t starting with under-ripe tomatoes
最初并没有从研究半成熟的西红柿出发
—they were starting with ripe ones.
他们研究的是成熟的西红柿
So the loss of flavor wasn’t because they prevented them from becoming fully ripe.
所以风味的丧失并不是因为他们抑制了西红柿的完全成熟
And taking the tomatoes out of the fridge didn’t fully fix things.
把西红柿拿出冰箱也是于事无补的
So basically, there’s no point in a tomato’s ripening process
所以基本上 在西红柿成熟的过程中
where you can refrigerate them without losing flavor.
你不可能在冷藏它们的情况下不损失风味
It’s possible, or even likely,
很有可能
this kind of cold-induced flavor loss happens in other ripe fruits, too.
这种寒冷引发的风味损失在别的成熟水果中也会发生
But as of yet,
然而迄今为止
no one has really looked.
还没有人真正发现过
Either way, if you want the best-tasting produce,
不管怎样 如果你想要口感最美味的水果
you should probably leave your fruits on the counter until they are ripe,
你应该把它们放在柜台上直到成熟
and never ever put your tomatoes in the fridge. Though,
千万不要把西红柿放进冰箱
if you really want the tastiest tomatoes,
如果你真的想要最美味的西红柿
you should probably go for more colorful ones,
你应该去找那些五颜六色的
because the rosiest red tomatoes you see in stores
因为你在商店看见的最鲜红的西红柿
just don’t taste as good.
并没有那么好吃
Check out our episode on Why Tomatoes Are So Bland to find out why!
观看《为什么番茄会如此乏味》来找答案!
And as always, thanks for watching, and don’t forget to subscribe!
一如既往谢谢您的观看 不要忘记订阅哦!

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视频概述

你是否注意过,把西红柿放到冰箱后,它们的口感会变得没那么好吃了?观看这个视频,了解西红柿“变味”的原因

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视频来源

https://www.youtube.com/watch?v=ajREreNcXAo

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