Abstract:The effect of ultraviolet (UV)-C irradiation at different dosages on fruit quality, phenolic contents, and antioxidant activity of Actinidia arguta during storage were investigated. Fresh fruits were exposed to different doses (1.05, 2.1, and 4.2 kJ/m2）of shortwave UV-C immediately after harvest, while fruit firmness, total soluble solid content, total phenolic content, flavonoid content, anthocyanin content, and antioxidant capacity of Actinidia arguta were determined during room-temperature storage and cold storage. The results showed that UV-C treatment increased the total soluble solid content, delayed the decrease in fruit ?rmness, signi?cantly enhanced the synthesis and accumulation of total phenolics, total ?avonoids, and anthocyanins, and effectively improved the antioxidant activity of fruit during storage. When stored at 25 ℃, the fruits treated with 4.2 kJ/m2 UV-C irradiation showed the highest content of phenolic compounds after five days of storage. During storage at 0 ℃, the highest phenolic content was reached in fruits treated with 1.05 kJ/m2 UV-C irradiation and stored for three days. These results suggest that UV-C irradiation can serve as a safe and non-toxic postharvest treatment method to improve and enhance fruit quality, phenolic content, and antioxidant activity of Actinidia arguta fruits.
