Fruit heated in air or in 5% O2 lost the most ascorbic acid and isoascorbic acid (Soto-Zamora et al.,2005). Fruit exposed to 34 or 38 ◦C and stored at 20 ◦C had higher cysteine, “reduced glutathione”, catalase, and glutathione S-transferase, but lower isoascorbic acid and ascorbate peroxidase compared to control fruit (Yahia et al.,2007). Anaerobic and long-term heat shock treatments inhibited colour development irrespective of storage temperature (Polenta et al.,2006). A significant difference was found between the heated and unheated tomato halves in terms of color and CI. No significant difference was found in the taste indicator, the TSS/TA, or sugar/acid, ratio (TSS/TA). The observed difference gives support to the hypothesis of a localized rather than systemic effect of heat treatment on postharvest quality parameters of tomatoes and shows that ensuring uniform heating conditions is of paramount importance for attaining the desired beneficial impact of postharvest heat treatment (Lu et al.,2010).
熱風處理或在5% O2中熱風處理後的果實失去大量的抗壞血酸和異抗壞血酸 (Soto-Zamora et al.,2005)。暴露在34或38℃和儲存在20℃下的果實有較高的半胱氨酸、“穀胱甘肽”、過氧化氫酶、穀胱甘肽 – 硫 -轉移酵素， 但異抗壞血酸和抗壞血酸過氧化物酶則低於對照組 (Yahia et al.,2007)。不受貯藏溫度影響,厭氧和長期熱休克處理，會抑制顏色的顯現 (Polenta et al.,2006)。加熱和不加熱環境下發現番茄顏色和寒害有顯著性的差異。在風味指標上，總可溶性固形物 /可滴定酸，或糖/酸比（TSS / TA）無顯著性差異。熱處理對採後番茄局部性質量參數影響多於整體性的，觀察到的差異證實了假說，為了達到採後熱處理的有利要求，確保加熱環境的均勻性是極為重要的 (Lu et al.,2010)。
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