Definitely not, reader Sally. Refrigeration makes peach flesh mealy. Why? Mainly because cold temperatures inhibit the degradation of pectin in the fruit. Most of us think of fruit pectin as a thickener. However its purpose in nature is rather different. Essentially, it’s the glue that holds fruit cells together. Lots of pectin keeps the rows of cells in the fruit’s flesh strong and rigid, which helps keep the flesh in its entirely to stay firm.
When fruit begins to ripen various genes turn on that are responsible for enzyme production. Enzymes are basically non-living molecules that do specific chemical jobs. Where fruit is concerned you have enzymes designed to do things like break starch into sugar (which makes the fruit sweet), break green chlorophyl down into different pigments (which changes the fruit’s color), neutralize acids (which reduces the fruit’s tart taste), and break big organic molecules down into smaller aromatic molecules (which give fruit a lovely smell). Still others — pectinases — go to work on the pectins, breaking them down and basically ungluing the molecules in the flesh from one another. The effect of course is that the flesh softens dramatically.
Cold temperatures put the hammer down on this pectin-slicing process, though I confess I’m not sure exactly how, whether it slows enzyme production or inhibits the ability of the enzymes to function. In any case the effect is that the fruit only partially softens and that creates the sensation of “mealiness” in the mouth. All of which translates to: leave the peaches out on the counter. Thanks for the question, Sally!