为了探讨不同采后热处理方式对番茄生命特性的影响，对番茄的恒温与变温热处理进行了对比试验研究，以“热生物学”相关理论分析了番茄热处理时的组织升温特点及动态响应特征，试验测定了不同处理组番茄贮藏期间的硬度、颜色、失重率、腐烂指数及POD活性等典型生命指标变化。结果表明：阶跃式变温热处理组番茄的综合保鲜效果整体优于恒温热处理组及冷藏对照组，变温热处理时复杂的热耦合过程对番茄生物节律影响的效果更明显，试验参数范围内番茄最佳热处理“温一时”组合为50℃（30min）＋30℃（30min）。
In order to explore the influence of heat transfer performance of heat treatment on preservation of tomato, a variable temperature heat treatment （VTHT） method for tomato was proposed, temperature dynamic features of tomato subjected to VTHT and constant temperature heat treatment （CTHT） were analyzed. Using ＂Red-Crownl＂ as test material, typical quality indexes of tomato as firmness, color, weight loss rate, POD activity and decay index during storage were tested. The results show that fresh-keeping effect of VTHT is better than these of CTHT and the control group, and the complex thermal coupling process during VTHT affects tomato biorhythm more effectively. Tomato treated by 50℃ for 30 min followed by 30℃ for 30 rain achieves the best preservation effect in this research.
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