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冷藏前在４０℃水中浸１５ｍｉｎ的绿熟樱桃番茄果实（Ｌｙｃｏｐｅｒｓｉｃｕｎｅｓｃｕｌｅｎｔｕｍｖａｒ．ｃｅｒａｓｉｆｏｒｍｅＡｌｅｆ）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。
Lycopersicum cucumerum var. Cerasiforme A lef had a low rate of decay in the ripening process after cold storage and had no obvious symptoms of chilling injury, and had typical respiratory phenomena, Get effective control. The heat-treated tomato had lower relative conductivity. After being stored at 20 ℃ for 3 days, the content of chlorophyll in the heat-treated tomato began to decrease rapidly and disappeared completely on the 9th day. Lycopene increased with decreasing chlorophyll. The heat-treated fruits above 45 ° C obviously show decay and discoloration due to scald. The control (without heat treatment) of tomato fruit decay rate and softening degree were significantly higher than the heat treatment of fruit, epidermis chilling injury symptoms. The decrease of chlorophyll was slow at 20 ℃. Lycopene did not accumulate with the decrease of chlorophyll. There was no phenomenon of respiration and the fruit did not mature normally. The relative conductivity of the control fruit is higher than that of the heat treatment. Cherry tomatoes soaked in water at 40 ℃ for 15min before cold storage can reduce cold storage damage without affecting fruit quality.