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本实验以绿熟期渝抗二号番茄（Ｖａｒ．ＣｏｍｍｕｎｅＢａｉｌｅｙ）为材料，０℃冰水混合物为冷却介质，研究了不同冷冲击处理时间（１ｈ．２ｈ，３ｈ，４ｈ）对贮法期间果实硬度的影响，并结合贮藏期间ＰＧ活性及前红素含量的变化情况，探讨了它们与硬度变化的相关关系，实验结果表明：冷冲击处理能有效地抑制番茄果实的软化速度；果实硬度与ＰＧ活性及前红素含量皆呈极显著线性负相关。
In this study, Var. CommuneBailey was used as the material and 0 ° C ice-water mixture was used as cooling medium to study the effect of different cold-shock treatment time (1h.2h, 3h, 4h) The relationship between hardness and the change of PG content and progesterone content during storage was also discussed. The results showed that the cold shock treatment could effectively inhibit the softening rate of tomato fruit; the fruit firmness and PG activity And pro-erythrocyte content were significantly negative correlation.