Why Do Tomatoes Lose Their Flavor After Being Stored in the Fridge?

I’ve noticed that tomatoes can taste much less aromatic after a few days in the refrigerator, even when they still look firm and fresh. Is that mainly a result of the cold, or does ripeness at the time of storage make a difference?

For tomatoes I plan to use in salads, is there a practical way to store them so they keep more of their flavor without spoiling quickly? I’m also wondering whether bringing a chilled tomato back to room temperature actually makes a noticeable difference.