Estabrook chronicles the state of the US tomato industry, including why supermarket tomatoes have lost both flavor and nutritional value over the last fifty years.14 Estabrook notes that to ensure tomatoes can withstand days and weeks in transit, industrial breeders have prioritized toughness over flavor. What flavor tomatoes do have can also be damaged through “chilling injury,” a phenomenon that occurs when tomatoes are kept cold in storage. (If you’ve ever put a ripe tomato in your refrigerator at home,