目的 研究常温环境下不同包装方式对樱桃番茄果实品质的影响。方法 以“千禧”樱桃番茄为实验材料，采用普通打孔盒(对照)、功能性保鲜袋、1-MCP结合功能性保鲜袋包装樱桃番茄，通过评价常温下樱桃番茄的硬度、可溶性固形物、葡萄糖、果糖、维生素C等指标，筛选出适宜樱桃番茄的包装方式。结果 与对照相比，功能性保鲜袋、1-MCP结合功能性保鲜袋均具有一定的保鲜能力，其中1-MCP结合功能性保鲜袋保鲜效果更好，主要表现在能够调节袋内气体成分，延缓果实可溶性糖、可溶性固形物及贮藏后期(6~8 d)可滴定酸含量的下降，提高贮藏前期(2~4 d)果实维生素C含量，保持果实品质。结论 1-MCP结合功能性保鲜袋可以使果实保持较高的品质，适合樱桃番茄包装。

The work aims to study the effects of different packaging methods on the quality of cherry tomatoes at room temperature. The millennium cherry tomatoes were selected as experimental materials and were packaged with three packaging methods, including ordinary punched plastic boxes (for control), functional fresh-keeping bags and 1-MCP combined with functional fresh-keeping bags. The qualities of the fruits hardness, soluble solids, glucose, fructose, vitamin C and other indicators were analyzed for selecting suitable packaging methods for cherry tomatoes. The results showed that, functional fresh-keeping bags and 1-MCP combined functional fresh-keeping bags had certain fresh-keeping ability compared with the control. Furthermore, 1-MCP combined functional fresh-keeping bags showed better fresh-keeping effects, which could regulate the gas composition in bags, delay the decline of soluble sugar, soluble solids and titratable acid content in the late stage of storage (6-8 d), increase the content of vitamin C at the prestorage period (2-4 d), and maintain the fruit quality. Therefore, 1-MCP combined with functional fresh-keeping bags is more suitable for cherry tomatoes, which could keep higher quality of fruits.