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Effects of different irradiation doses treatments on the shelf life quality of Actinidia arguta after refrigerated storage
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Jue-Ying WANG1, Chen WANG1, 2, Jian-Yu SONG3, Zhao LIU3, Shun-Chang CHENG1, *, Yang SUN3, *
Journal of Food Safety & Quality | 2026, 17(3) : 58 - 67
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Journal of Food Safety & Quality | 2026, 17(3): 58-67
• Special Topic: Preservation, Storage and Processing of Fruits and Vegetables •
Effects of different irradiation doses treatments on the shelf life quality of Actinidia arguta after refrigerated storage
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Jue-Ying WANG1, Chen WANG1, 2, Jian-Yu SONG3, Zhao LIU3, Shun-Chang CHENG1, *, Yang SUN3, *
Affiliations
  • 1.Food Science College, Shenyang Agricultural University, Shenyang 110866, China
  • 2.Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110866, China
  • 3.Liaoning Provincial Economic Forest Research Institute, Dalian 116091, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250925003
Outline
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Objective

To explore the effects of different irradiation doses treatments on the quality changes of Actinidia arguta during the shelf life after the end of cold storage.

Methods

In this study, Actinidia arguta were treated with different irradiation doses. By comparing the fruit’s appearance, decay rate, firmness, color, soluble solids content, titratable acid and total phenol content, the effects of different irradiation doses on the storage performance of Actinidia arguta during the shelf life after refrigerated storage were determined.

Results

The 1.5 kGy irradiation treatment showed a significant effect in delaying the ripening and softening of Actinidia arguta and maintaining the comprehensive quality of the fruit. After 50 d of refrigerated storage, the fruit treated with this dose still had a shelf life of 8 d, maintained a firmness of 0.52 N, and had a decay rate controlled at 49.2%. The fruit color was also well preserved. In addition, the loss rate of flavor and nutrient substances inside the fruit was significantly reduced (P<0.05).

Conclusion

For Actinidia arguta, the 1.5 kGy irradiation treatment effectively inhibits softening caused by postharvest physiological ripening, controls the decay rate, and slows down the degradation of nutrients.Meanwhile, it ensures that the sensory and physiological quality of the fruit is not negatively affected. Thus, it is a feasible fresh-keeping method that can significantly improve the storage quality of Actinidia arguta and extend their shelf life after refrigerated storage.

Actinidia arguta  /  irradiation treatment  /  shelf life after refrigeration  /  decay rate  /  fruit firmness
王珏莹, 王琛, 宋建宇, 刘钊, 程顺昌, 孙阳. 不同辐照剂量处理对软枣猕猴桃冷藏后货架期品质的影响. 食品安全质量检测学报, 2026 , 17 (3) : 58 -67 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250925003
Jue-Ying WANG, Chen WANG, Jian-Yu SONG, Zhao LIU, Shun-Chang CHENG, Yang SUN. Effects of different irradiation doses treatments on the shelf life quality of Actinidia arguta after refrigerated storage[J]. Journal of Food Safety & Quality, 2026 , 17 (3) : 58 -67 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250925003
Appendix
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Year 2026 volume 17 Issue 3
7
1
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250925003
  • Receive Date：2025-09-25
  • Online Date：2026-11-05
Article Data
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History
  • Received：2025-09-25
Affiliations
    1.Food Science College, Shenyang Agricultural University, Shenyang 110866, China
    2.Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110866, China
    3.Liaoning Provincial Economic Forest Research Institute, Dalian 116091, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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