为探究高能电子束辐照对金丝绞瓜保鲜效果及贮藏品质的影响。本研究采用0 kGy（CK）、0.4 kGy、0.6 kGy和0.8 kGy不同剂量高能电子束分别辐照金丝绞瓜的四个面，置于温度9±1 ℃、相对湿度65%~70%冷库中贮藏，研究不同剂量高能电子束对金丝绞瓜不同部位贮藏品质的影响。结果表明，与对照瓜相比，该辐照促进了成熟金丝绞瓜的呼吸作用，其呼吸强度是对照瓜的2.75倍（p<0.05）；不同部位营养物质消耗加快，失重率上升，是对照瓜的2.90倍；同时破坏了细胞膜完整性，丙二醛积累较多，加速软化衰老进程，使其硬度、脆度和水分含量降低，口感和风味下降。贮藏第15 d，对照瓜硬度是辐照瓜的2.25倍，贮藏末期辐照瓜腐烂率是对照瓜的2.16倍（p<0.05），但可滴定酸和Vc含量并不受辐照剂量的影响（p>0.05）。综上所述，0.4 kGy、0.6 kGy和0.8 kGy的剂量照射4次对金丝绞瓜的品质具有积极和消极影响，该剂量可对因气候原因不能正常成熟、或者采收稍早急需食用的金丝绞瓜起催熟作用，进一步研究可降低辐照剂量或减少辐照次数，有望用于金丝绞瓜的采后贮藏保鲜。

In order to study the effects of high electron beam irradiation on preservation and storagequality of spaghetti squash, the four sides of the spaghetti squash were irradiated with different doses of high-energy electron beam: 0 kGy (CK), 0.4 kGy, 0.6 kGy and 0.8 kGy, then stored at 9±1 ℃, RH 65%~70% for use. Effects of different high-energy electron beam doses on the storage quality of different parts of the spaghetti squash were studied. Results showed that the respiration intensity of mature spaghetti squash was promoted by the irradiation, whose respiration intensity was 2.75 times that of the control (p<0.05).The nutrient consumption of different parts was accelerated, and the weight loss rate was 2.90 times higher than that of control. Damage of cell membrane integrity led to more MDA accumulation, which promoted maturity, accelerated the process of softening and aging, decreased its hardness, brittleness and moisture content, decreased taste and flavor quality, and increased decay rate. On the 15th day of storage, the hardness of control was 2.25 times that of the irradiated spaghetti squash, and the rotting rate of the irradiated spaghetti squash was 2.16 times that of control at the end of storage (p<0.05); however, the contents of titratable acid and Vc were not affected by the irradiation dose (p>0.05). In a word, the doses of 0.4 kGy, 0.6 kGy and 0.8 kGy irradiation for 4 times had a positive and negative impact on the quality of spaghetti squash. The dose could accelerate the ripening of spaghetti squash which could not mature normally due to climatic reasons, earlier harvest or needs for urgent eating. Further research can reduce the irradiation dose or times, which is expected to be used for the postharvest storage and preservation of the spaghetti squash.

西北农林科技大学校企合作项目（K4030219015）