中文摘要：

采用1μL/L 1-MCP（1-甲基环丙烯）或1-Pent CP（1-戊基环丙烯）2种环丙烯类乙烯抑制剂对变色期樱桃番茄果实（Lycopersicon esculentum var.cerasiforme）分别进行一次和二次处理,比较不同处理对果实在常温贮藏期间的生理和贮藏品质的影响。结果表明：与对照组相比,1-MCP与1-Pent CP二次处理均能有效保持樱桃番茄果实的硬度并延缓番茄红素和VC含量的降低、抑制果实呼吸强度和MDA（丙二醛）的积累以及细胞膜透性的增加、降低果实中POD（过氧化物酶）活性并推迟其活性高峰的出现,综合效果优于一次处理。

英文摘要：

Comparison study has been conducted to investigate the effect of primary and secondary treatment with two cyclopropenes ethylene inhibitors,1-MCP（ 1-methylcyclopropene） or 1-Pent CP（ 1-pentylcyclopropene） on postharvest physiological and storage quality of cherry tomatoes（ Lycopersicon esculentum var. cerasiforme） at ambient temperature（ 20℃ ± 2℃）. The results show that double treatment with 1-MCP or 1-Pent CP kept fruit firmness,maintained lycopene and VC content in the fruit,decreased the respiratory intensity,reduced MDA accumulation,slowed down the increase of cell membrane permeability,lowered the fruit POD activity and delayed the appearance of its peak. The comprehensive effect is better than a single treatment.