Any fruit —including the tomato—that is still ripening should be stored at room temperature until it has softened and sweetened as much as it can. Moreover, chilling inevitably damages the enzymes that help create the flavors in fruits like tomatoes, peaches, plums, nectarines and apricots. It is far better to use such fruits as soon as they are

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Banana skins turn black in the refrigerator; avocados darken and fail to soften further; citrus fruits develop spotted skins. Foods of tropical and subtropical origin keep best at the relatively high temperature of 50°F/10°C, and are often better off at room temperature than in the refrigerator. Among them are melons, eggplants, squash, tomatoes,... See more