American researchers seem to have found the Explanation.
After 7 days of refrigeration, the tomatoes have lower levels of volatile compounds, the chemicals that give tomatoes their characteristic aroma and flavor. The reduction was up to 65%.
From the time the tomatoes are picked in the field until they reach the supermarkets, they are kept in cold rooms. This allows them to remain relatively fresher and more attractive for consumers, and this is why they areless tasty.
There is no doubt that for tomatoes to retain all their flavor it is best not to put them in the refrigerator.
Chilling reduces flavor because cold temperatures "turn off" specific genes, which are responsible for the production of the compounds that give the tomato flavor.
The chilled tomatoes are just as nutritious than the non-refrigerated ones.
Zhanga B, Tiemana DM, Jiaoc C, Xuc Y, Chenb K, Fec Z, et al. PNAS (2016). More information.