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The recommendation I received was to store produce the same way your grocery store does. They've spent a lot of time and effort on this, so their method probably works. Sorry I can't address the real meat of your question though.

My grocer stores produce under flickering fluorescent lights serenaded by Don Henley and Duran Duran. I’m afraid I’m not willing to make the sacrifices necessary to replicate that environment.

Your grocery store preserves to max longevity on the shelf.

If you want to max for flavour and umami, get it out of the fridge at least 24h before.

I've never seen vegetables or fruit being refrigerated in supermarkets, have you?

Chilled, misted, but never refrigerated.

It tastes much better.

Vegetables are like wine, taste varies from variety used, terroir, harvest approach, how they are stored and preserved, the small tricks used during cooking..

All of this compounds into the taste of the dish.

It will lend a metallic taste to the fruit’s otherwise sweetly acidic flesh.

Best way to make a tomato turn to mush faster than it should.

the sugar turns to something else and it tastes like crap.