【摘要】 冷藏前在４０℃水中浸１５ｍｉｎ的绿熟樱桃番茄果实（Ｌｙｃｏｐｅｒｓｉｃｕｎｅｓｃｕｌｅｎｔｕｍｖａｒ．ｃｅｒａｓｉｆｏｒｍｅＡｌｅｆ）在冷藏后的完熟过程中腐烂率低，表皮冷害症状不明显，并具有典型的呼吸跃变现象，果实的冷害得到有效控制。经热处理的番茄的相对电导率较低。冷藏后在２０℃下贮藏３天后，热处理番茄的叶绿素含量开始快速减少，到第９ｄ时已完全消失。番茄红素伴随着叶绿素的减少而增加。４５℃以上的热处理果实因烫伤而明显出现腐烂和变色。对照（不经热处理）的番茄果实的腐烂率和软化程度等均明显高于热处理的果实，表皮冷害症状严重。在２０℃下叶绿素减少缓慢，番茄红素不随叶绿素的减少而积累，没有呼吸跃变的现象，果实不能正常成熟。对照果的相对电导率比热处理果高。樱桃番茄冷藏前在４０℃水中浸泡１５ｍｉｎ可减轻贮藏冷害而不影响果实品质。更多还原

【Abstract】 Mature green tomato fruit (Lycopersicun esculentum var. cerasiforme Alef)immersed in 40℃ water for 15 minutes had low incidence of decay,skin lesion and softness.The respiration pattern during the ripening period was the normal climacteric.The relative electrolyte leakage in the heat treated tomato was lower than that of the control.Chlorophyll disappearance was gradual at the beginning but was fast after three days at 20℃,and by the ninth day there was a complete loss of green color.Lycopene accumulation was concomitant with chlorophyll disappearance.Heat treatment above 45℃ severely damaged the tomato fruit as evidenced by high incidence of decay and discoloration due to scalding.Tomato fruit in the control group,however,had higher incidence of decay,skin lesion and softness.Chlorophyll disappearance was very slow throughout the ripening period at 20℃.Lycopene accumulation did not accompany chlorophyll disappearance thus revealing that the control tomatoes failed to ripen normally.During ripening,the carbon dioxide evolution dropped without climacteric pattern.Relative electrolyte leakage of the control was higher than that of the treated fruit.Immersion of tomato fruit in 40℃ water for 15 minutes was the most effective treatment for reducing chilling injury while not adversely affecting the quality of the fruit.更多还原