将刚采收的绿熟番茄果实经木霉制剂处理后 ,置于 - 10～ - 5℃的冷空气中分别骤冷处理30、4 0、6 0和 12 0min ,然后分别装入聚乙烯薄膜袋 ,于温度 2 0～ 2 2℃、相对湿度 80 %～ 85%的条件下贮藏 ,结果表明 ,经木霉制剂协同骤冷处理的绿熟番茄果实未发生冷害 ,腐烂率比对照低 4 %～10 % ,后熟正常 ,绿熟果实转红时间比对照延迟 4～ 10d ,达到食用成熟度的时间比对照推迟 8～2 2d ,达到食用成熟度后可再维持 6～ 10d的商品寿命而达到全红 ,且成熟后果实鲜红 ,色泽均匀 ,风味同对照一样良好 The freshly harvested tomato fruits of green ripe tomato were treated with Trichoderma preparation and then placed in cold air at -10 to -5 ° C for 30, 40, 60 and 120 min, respectively, and then packed in polyethylene film bags , Stored at 20 ~ 22 ℃ and relative humidity of 80% ~ 85%. The results showed that the chilling injury rate of green ripe tomato treated with Trichoderma preparation was 4% ~ 10% lower than that of the control %, Ripe after normal, green ripe fruit turn red delay 4 to 10d compared with the control, reaching the maturity of food than the control postponed 8 ~ 22d, reach the maturity of food can be maintained for 6 ~ 10d of the life of the goods to achieve full Red, and ripe red fruit, uniform color, flavor as good as the control