Tomatoes grow in hot climates. It's why they're so integral to food from countries such as Italy and Mexico. "Chilling, a major stress for a tropical plant such as the tomato, reduced the activity of hundreds of genes," said science writer
Bob Holmes .
"Some of these produce enzymes responsible for synthesising the volatile chemicals that make tomatoes taste sweeter and give them a more complex, appealing aroma. Many of the enzymes never recovered, even after the tomatoes were back at room temperature. Taste tests confirmed that chilling did, indeed, give rise to less flavourful tomatoes."
So yes, basically, chilling has a negative impact on the glorious flavour of tomatoes, and it also impairs the seductive aroma – the fresh, earthy smell you get when met with a new bunch, all plump and red.