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随处理温度下降，番茄苗期的饱和脂肪酸棕榈酸（Ｃ１６∶０）与硬脂酸（Ｃ１８∶０）之和减少，不饱和脂肪酸油酸（Ｃ１８∶１）、亚油酸（Ｃ１８∶２）、亚麻酸（Ｃ１８∶３）总量增加。在８℃处理下，饱和脂肪酸含量与番茄的耐寒性呈显著负相关，不饱和脂肪酸含量、不饱和脂肪酸与饱和脂肪酸之比及脂肪酸的不饱和指数，均与番茄耐寒性呈显著正相关，开花期其含量的变化与苗期完全一致。
With the decrease of treatment temperature, the sum of saturated fatty acid palmitic acid (C16: 0) and stearic acid (C18: 0) in tomato seedling decreased, unsaturated fatty acid oleic acid (C18:1), linoleic acid , Linolenic acid (C18: 3) increased. At 8 ℃, there was a significant negative correlation between the content of saturated fatty acids and the cold tolerance of tomato. The content of unsaturated fatty acids, the ratio of unsaturated fatty acids to saturated fatty acids and the unsaturated index of fatty acids were positively correlated with the cold tolerance of tomato Period of its content changes and seedling exactly the same.