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Tomatoes are the second-most eaten vegetable in the United States, following potatoes. (And are potatoes really vegetables? Are tomatoes? We digress.) People eat $60 billion worth worldwide every year, which is a lot. 番茄是美国食用量排第二的蔬菜，仅在土豆之后。（土豆算蔬菜吗？番茄算吗？有点跑题了。）全球每年吃掉价值600亿美元的番茄，真是不少。 But how should tomatoes be stored in your kitchen? Chefs and Italians have long left tomatoes at room temperature, while safety- and efficiency-minded types use the refrigerator. Now a new study in Frontiers in Plant Science determines once and for all what the best practices are for storage of Solanum lycopersicum L (that’s science for “tomato”). 但厨房的番茄该怎么储存呢？厨师和意大利人一直把番茄放在室温下，但注重安全和营养的人把番茄放冰箱里。现在《Frontiers in Plant Science》期刊上的一项新研究确定了一劳永逸的番茄最佳储存方法。 Hyper-detail-oriented researchers at the University of Göttingen grew a variety of tomatoes and then mimicked the commercial three-day harvest-to-consumer storage practices. Once they arrived at “home,” the tomatoes were stored either in the refrigerator (44.6 degrees F) or at room temperature (68 degrees F) and then evaluated by a dozen experienced food assessors. 哥廷根大学特别注重细节的研究人员种植了一种番茄，然后模仿三天从采摘到餐桌的商业储存方法。番茄一“进家门”，就放进冰箱（44.6华氏度）或者室温（68华氏度）保存，然后找十几位经验丰富的食品评估师进行评估。 | 
