Exposure to cold temperatures increases the likelihood of puffy fruit. High temperatures with low relative humidity also increase the chances of puffy fruit. Both extremes result in poor pollination. Excessive nitrogen has also been implicated in this disorder. Other defects include large core, grey wall and blotchy ripening, which are also associated with extremes of temperature and fertilizer as expressed by the particular cultivar grown.
Low temperatures destroy the enzymes necessary for ripening, color development and flavor.
Flavor is a highly subjective attribute. Tomato cultivars of either acidity level can vary in sweetness based on growing conditions. These are most evident in fully ripe, warm tomatoes and vary among cultivars. For maximum flavor, tomatoes should never be refrigerated and should be served at room temperature. Tomatoes should be graded for uniformity in size and maturity.