For many years I actually believed this, having read it in more than one source that I consider authoritative. The cold, it was claimed, would inhibit the formation of certain flavor compounds. But recently, a well-respected cooking show/magazine did side-by-side taste tests and could detect no difference between ‘maters that had been refrigerated and those that had not. And refrigeration can help tomatoes last longer, too. Of course not-quite ripe ones should be left out to complete the ripening.
I appreciate your debunking that. When the tomatoes ripen, they all seem to be ready faster than we can eat or use them. But I’d sure rather eat a refrigerated tomato from the garden than one of those tasteless pekid looking hothouse poor excuse for a tomato.