低温下甜椒果实呼吸异常升高 ,果肉细胞膜透性增大。贮前热处理可降低低温胁迫引起的呼吸增加 ,减缓果肉细胞电解质的渗漏。热处理后的果实贮藏在 0～1℃下 ,冷害症状显现的时间推迟 ,冷害程度减轻 ;后熟转红受到明显的抑制 ,商品率增加。贮前热处理对甜椒果实的冷藏品质无不良影响 Low temperature pepper fruit abnormally increased respiration, increased permeability of pulp cell membrane. Pre-storage heat treatment can reduce the increase of respiration induced by low temperature stress and slow the leakage of electrolyte in pulp cells. After heat treatment, the fruits were stored at 0 to 1 ° C, the symptoms of chilling injury were delayed, and the degree of chilling injury was relieved. After ripening, the redness was obviously inhibited and the rate of commodity increased. Pre-storage heat treatment had no adverse effect on the chilled quality of sweet pepper fruits