Postharvest storage, handling and distribution of fruit at low temperatures is the most common and manageable approach to control ripening and subsequent deterioration and to maximize product shelf-life. However, tomatoes, as many other subtropical fruits, are susceptible to develop symptoms of chilling injury, a physiological disorder caused by the exposure to low temperature above the freezing point. Development of chilling injury depends on temperature, time, ripening stage and tomato type/cultivar. We studied the effect of home-refrigerator storage temperature on the quality of two types of tomato: cocktail tomato (cultivars ‘Amoroso’ and ‘Brioso’) and truss tomato (cultivars ‘Capricia’ and ‘Roterno’). Fully ripe tomatoes were stored for 10 days at two temperatures: 4°C as simulation of home-refrigerator storage and 15°C as an optimal storage temperature. We evaluated several quality parameters: weight loss, firmness, soluble solid content, titratable acidity, carbohydrates, titratable acidity and citrate content. Although we did not observe any apparent symptom of chilling injury, we found that 4°C temperature stimulates firmness decay in both cocktail tomato cultivars, increasing fruit susceptibility to mechanical injury. Moreover, already after 5 days of 4°C storage, tomatoes generally showed decreased sugar and increased acid content (especially in cocktail tomatoes) compared to 15°C stored fruit, indicating a loss of sensoric quality at 4°C.