通过变温处理观察了温度变化对茄子果实、菜豆荚、黄瓜果实及甜椒果实发生低温障碍的影响。在变温处理中,温度变幅越大、变化周期越长时,茄子果实的冷害发生越少;在温度变幅大的处理区,茄子果实内绿原酸 The effect of temperature on the hypothermia of eggplant fruit, bean pod, cucumber fruit and sweet pepper fruit was observed by temperature-changing treatment. In the variable temperature treatment, the larger the temperature variation, the longer the change period, the less the chilling damage occurs in the eggplant fruit; in the processing area where the temperature fluctuates greatly, the content of chlorogenic acid