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Associate Professor Luo Anwei, Northwest A&F University, et al.: Effects of electron beam irradiation on the quality of different varieties of kiwifruit

 Last Update: 2022-12-30
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Kiwi fruit (Actinidia chinensis) is favored by consumers for its good taste, rich nutritional value and health care function, and has the title of "King of Fruits
".
Kiwifruit germplasm resources are extremely rich, including Chinese kiwifruit, delicious kiwifruit, soft date kiwifruit, etc.
, among which Chinese kiwifruit and delicious kiwifruit are cultivated
commercially on a large scale.
Kiwi fruit is rich in VC, Ca, Fe, Mg, amino acids, polysaccharides, polyphenols, etc.
, which have health care effects
such as preventing constipation, lowering blood sugar and lipids, and anti-cancer.
Kiwi fruit has thin skin and juicy, is a respiratory leap fruit, easy to be damaged by mechanical damage and microbial infection and rot, so it is of practical significance
to explore green and pollution-free kiwifruit preservation technology.

Huang Tianzi, Li Ruijuan, Luo Anwei* of the College of Food Science and Engineering of Northwest A&F University used 'Hayward', 'Xu Xiang', 'Huayou' and 'Yate' as the test materials, and used different doses of electron beam irradiation to analyze and compare the quality changes of different varieties of kiwifruit in the refrigeration process, so as to evaluate the effect of high-energy electron beam irradiation on the storage quality of different varieties of kiwifruit, and provide a theoretical and technical basis
for the application of electron beam irradiation technology in the postharvest storage and preservation of kiwifruit.

1.
Effect of electron beam irradiation on hardness of kiwifruit

Figure 1A showed that the fruit hardness of the control group was significantly higher than that of the irradiation group when 'Hayward' was stored for 45~60 days.
When stored for 15~30, 60~105 and 135 days, the fruit hardness of the 0.
4 kGy group was higher than that of the 0.
8 and 1.
2 kGy groups.
At 195 d, the fruit hardness of the 0.
4 kGy group was significantly lower than that of the other 3 groups
.
In summary, 0.
4 kGy electron beam irradiation in the early stage of storage had little effect on the hardness of 'Hayward', and 0.
8 and 1.
2 kGy electron beam irradiation at the end of storage had little
effect on the hardness of 'Hayward'.
Figure 1B shows that the hardness of 'Xu Xiang' decreases
sharply when stored for 0~15 days.
Except for 120 days of storage, the hardness of fruits in the control group was significantly higher than that in the irradiated group (P<0.
05), and there was no significant difference in hardness between fruits in the irradiated group during storage<b13>.
Therefore, the irradiation dose of the three electron beams significantly reduced the hardness of 'Xuxiang', and the difference between doses was not significant
.
It can be seen from Figure 1C that the hardness of the 'Huayou' control group was significantly higher than that of the irradiation group during the entire storage period
.
There was no significant difference
in hardness between the irradiation groups during storage.
Therefore, the irradiation of the electron beam of the three doses will significantly reduce the hardness of 'Huayou', but the difference between the doses is not significant
.
Figure 1D shows that before 30 days of storage and after 120 days, the hardness of the 'Yat' irradiation group was lower than that of the control group, and the hardness of the irradiation group and the control group at other times was not much different, and overall, the 1.
2 kGy irradiation dose had the most obvious effect on the hardness reduction of 'Yat' fruit
.

2.
Effect of electron beam irradiation on the mass loss rate of kiwifruit

As shown in Figure 2A, within 90 days of low-temperature storage, there was little difference in the mass loss rate between the control group and the irradiation group, and the difference showed after 90 days.
There was no significant difference in the mass loss rate between the control group and the 0.
4 kGy group within 150 days of storage, and the loss rate of the 0.
4 kGy group was significantly higher than that of the control group
.
At 135~195 d, the mass loss rates of 0.
8 and 1.
2 kGy groups were significantly higher than those in the control group and 0.
4 kGy group (P<0.
05), indicating that 0.
4 kGy had the best effect among the three irradiation doses, and the mass loss rate of 'Hayward' was small<b11>.
Figure 2B shows that electron beam irradiation can inhibit the increase
in the mass loss rate of 'Xu Xiang'.
When stored for 0~120 days, the mass loss rate of 'Xuxiang' 0.
4 kGy group was significantly lower than that of the other 3 groups (P<0.
05).
<b13> Except for 75 days of storage, there was no significant difference
between the fruit mass loss rates of the 0.
8 and 1.
2 kGy groups and the control group.
During the whole storage period, the fruit mass loss rate in the irradiated group was sorted from high to low as 1.
2 kGy group> 0.
8 kGy group > 0.
4 kGy group
.
Therefore, among the three doses, irradiation at 0.
4 kGy dose had the best effect on inhibiting the
mass loss of 'Xuxiang'.
It can be seen from Figure 2C that the mass loss rate of the control group during the storage period of 'Huayou' is higher than that of the irradiation group
.
The fruit mass loss rate of the 0.
4 kGy group was lower than that of the other three treatment groups after 15 days of storage.
After 45 days of storage, the fruit mass loss rate of the control group was significantly higher than that of the 1.
2 kGy group.
The fruit mass loss rate of 0.
4 kGy group was significantly lower than that of the other three groups (P<0.
05) after 60~75 d, and the fruit mass loss rate of 0.
4 kGy group after 90 days of storage was lower than that of the other three groups<b18>.
Therefore, relatively speaking, the effect of inhibiting the increase of the mass loss rate of 'Huayou' at a dose of 0.
4 kGy is better
.
Figure 2D showed that the fruit mass loss rate of the 1.
2 kGy group was the lowest when 'Yat' was stored for 15~45 days, there was no significant difference in the mass loss rate of the 4 groups at 60~90 d, and the quality loss rate of the 0.
4 kGy group was significantly lower than that of the other 3 groups
at 120~150 d.
Therefore, the effect of 1.
2 kGy dose irradiation in the early stage of storage was better to inhibit the increase of the quality loss rate of 'Yat' fruit, and the irradiation effect of 0.
4 kGy dose in the later stage of storage was better
.
In summary, except for 'Hayward', electron beam irradiation was beneficial to reduce the mass loss rate of kiwifruit varieties as a whole, and the 0.
4 kGy group had a better
effect.

3.
Effect of electron beam irradiation on kiwifruit SSC

As shown in Figure 3A, when 'Hayward' was stored for 15 days, the SSC of the control group was significantly lower than that of the irradiation group (P<0.
05), the SSC of the 1.
2 kGy group was significantly lower than that of the control group at 30~60 days, and the SSC of the 0.
8 and 1.
2 kGy groups after 105 days was lower than that of the control group<b10>.
Therefore, 0.
8 and 1.
2 kGy irradiation can effectively delay the elevation
of Hayward SSC.
It can be seen from Figure 3B that the SSC of 'Xu Xiang' in the 0.
4 kGy group after storage for 30~120 days was significantly higher than that of other groups
.
The 0.
4 kGy group had the highest SSC in the storage period, followed by the control group, so the effect of 0.
8 and 1.
2 kGy irradiation in delaying the rise of 'Xuxiang' SSC was better
.
Figure 3C showed that except for 60~90 days of storage, the SSC of the 'Huayou' irradiation group was higher than that of the control group, the SSC of fruits in the 0.
4 kGy group at 60~90 days was significantly higher than that of the other 3 groups (P<0.
05), and the SSC of fruits in the 0.
8 and 1.
2 kGy groups at 90 days was significantly lower than that of the control group (P<0.
05).
<b14> During the entire storage period, fruit SSC was the lowest in the 1.
2 kGy group in the irradiation group, followed by the 0.
8 kGy group, and the highest in the
0.
4 kGy group.
It can be seen from Figure 3D that except for 90 and 135 days of storage, the SSC of the 0.
4 kGy group was significantly higher than that of the control group (P<0.
05), and the SSC of the control group was significantly lower than that of the irradiation group<b16> at 0~75 d.
In the three irradiation groups, the SSC of fruits in the 0.
8 kGy group was lower than that in the 1.
2 and 0.
4 kGy groups after storage for 30~45 days, and the SSC of fruits in the 0.
8 and 1.
2 kGy groups was lower than that in the 0.
4 kGy group
when stored for 30~150 days.
Therefore, irradiation increased the 'at' SSC, and 0.
8 and 1.
2 kGy irradiation had a good
effect on delaying the increase of SSC.
In summary, the SSC of the four varieties of kiwifruit was higher than that of the control group when stored for 15 days after irradiation, and the effect of 0.
8 and 1.
2 kGy electron beam irradiation in delaying the increase of SSC in kiwifruit was better
than that of 0.
4 kGy.

4.
Effect of electron beam irradiation on TA mass fraction of kiwifruit

As shown in Figure 4A, the TA mass fraction of fruits in the 0.
4 kGy group within 90 days of 'Hayward' storage was higher than that of the control group
.
After 90 days of storage, the TA mass fraction of fruits in the control group was significantly higher than that in the irradiation group (P<0.
05).
<b11> After 195 days of storage, the TA mass fractions of fruits in the control group, 0.
4, 0.
8 and 1.
2 kGy groups decreased by 22.
39%, 93.
40%, 95.
34% and 95.
73% compared with those in 0 days of storage
.
It can be seen from Figure 4B that within 45 days of storage of 'Xu Xiang', the fruit TA mass fraction of 0.
4 kGy group was significantly higher than that of the other 3 groups (P<0.
05), and the fruit TA mass fraction of 0.
8 kGy group was higher than that of the control group<b13>.
When stored for 90~105 days, the mass fraction of fruit TA in the 0.
8 kGy group was higher than that in the 1.
2 kGy group.
At 120 days, the TA mass score of the 1.
2 kGy group was significantly higher than that of the control group (P<0.
05).
<b14> When the 0.
4 kGy group reached the storage endpoint after 120 days of storage, the mass fraction of TA decreased by 26.
40
%.
When stored for 135 days, the TA mass fractions of the control group, 0.
8 and 1.
2 kGy groups decreased by 22.
03%, 40.
99% and 24.
31% respectively compared with 0 d
.
Therefore, 0.
4 and 0.
8 kGy irradiation delayed the decrease of the mass fraction of Xuxiang TA in the middle period of storage and 1.
2 kGy at the end of storage had a better
effect.
Figure 4C showed that the TA mass fraction of fruits in the 0.
4 kGy group was higher than that of the control group when Huayou was stored for 30~45 days, and the TA mass fraction of fruits in the 0.
4 kGy group was lower than that of the other 3 groups
at 60~90 d.
When stored for 90 days, the TA mass fractions of fruits in the control group, 0.
4, 0.
8 and 1.
2 kGy groups decreased by 24.
12%, 45.
61%, 15.
50% and 40.
50% respectively compared with 0 d
.
Therefore, 0.
4 kGy irradiation had a better effect on inhibiting the decrease of the mass fraction of 'Huayou' TA in the early stage of storage, and 0.
8 kGy irradiation at the end of storage had a better
effect.
It can be seen from Figure 4D that the TA mass fraction of 0.
4 kGy group in the early stage of storage (0~45 d) was higher than that of the control group, and the mass fraction of TA in the middle of storage (60~105 d), except for the control group TA mass fraction higher than that of the irradiation group at 90 d, at least one of the irradiation group had a higher TA mass fraction than that of the control group, and the TA mass fraction of the 0.
8 kGy group at the end of storage (120~150 d) was higher than that of the control group
.
It can be seen that 0.
4 and 0.
8 kGy irradiation can effectively delay the reduction
of the mass fraction of 'Yat' TA.
Appropriate dose of electron beam irradiation can delay the decline of TA mass fraction, and 'Hayward' rapidly decreases TA mass fraction at the end of storage
.

5.
Effect of electron beam irradiation on VC content of kiwifruit

As shown in Figure 5A, the VC content of the 1.
2 kGy group was significantly higher than that of the other 3 groups (P<0.
05) when Hayward was stored for 15 days, the VC content of the control group was significantly higher than that in the irradiation group at 45~75 days, and the VC content of the 0.
4 kGy group at 105~120 days was significantly higher than that in the other 3 groups<b10>.
After 135 d, except for 180 d, the VC content of fruits in the control group was higher than that in the irradiation group
.
It can be seen from Figure 5B that the VC content of the 0.
4 kGy group was significantly lower than that of the other 3 groups when Xu Xiang was stored for 45 days, the VC content of the control group and the 1.
2 kGy group was significantly higher than that of the other two groups (P<0.
05) at 75 days, and the VC content of the 0.
8 kGy group was significantly higher than that of the control group and the 0.
4 kGy group (P<0.
05)<b12> at 105 days.
In the remaining time, there was no significant difference in the VC content of the four groups, so on the whole, the effect of electron beam irradiation on the VC content of 'Xu Xiang' was not significant
.
It can be seen from Figure 5C that the VC content of the 0.
4 kGy group was significantly higher than that of the control group when Huayou was stored for 60 days, and the VC content of the control group was significantly higher than that of the irradiation group (P<0.
05) except for 60 days, so electron beam irradiation would reduce the VC content<b14> of Huayou.
Figure 5D showed that the VC content of the 0.
8 kGy group was significantly lower than that of the other 3 groups (P<0.
05) when stored for 15~45 d, the VC content of the 0.
4 kGy group at 60 days was significantly higher than that of the other 3 groups, and the VC content of the 1.
2 kGy group was lower than that of the other 3 groups<b15> at 105~150 d.
In summary, electron beam irradiation will have a certain negative impact
on VC content.
The amount of VC losses caused by irradiation was higher than that of 'Xu Xiang' and 'Yat'
.

6.
Effect of electron beam irradiation on kiwifruit polyphenol content

As shown in Figure 6A, when 'Hayward' was stored for 15 days, the fruit polyphenol content of 0.
4 and 1.
2 kGy group was higher than that of the control group, there was no significant difference in polyphenol content between the control group and the irradiated group within 75 days, and the polyphenol content of the control group was significantly higher than that of the 1.
2 kGy group (P<0.
05)<b10> at 120~195 d 。 It can be seen from Fig.
6B that the polyphenol content in the irradiation group was significantly higher than that in the control group when 'Xu Xiang' was stored for 15 days, higher than that in the irradiation group at 30~45 days, and higher in the irradiation group than in the control group at 75~120 days, among which the polyphenol content in the 0.
8 kGy group at 105 days was significantly higher than that in the other 3 groups, the fruit content in the 0.
4 kGy group at 120 days was significantly higher than that in the control group (P<0.
05), and the polyphenol content in the 0.
8 kGy group was 11.
25 mg/100 g<b11> higher than that in the control group at 135 days 。 Figure 6C shows that when Huayou is stored for 0~30 days, the polyphenol content in the irradiation group is higher than that in the control group, and the polyphenol content in the 0.
4 and 1.
2 kGy groups is higher than that in the control group
at 45 days.
There was no significant difference between the 4 groups at 60~75 days.
When stored for 90 days, the polyphenol content of the control group was higher than that in the irradiation group, among which the control group was significantly higher than that of the 0.
8 kGy group (P<0.
05), and there was no significant difference between the 0.
4 and 1.
2 kGy groups, and the polyphenol content in the control group was 9.
86~40.
21 mg/100 g<b13> higher than that of the other 3 groups.
As shown in Figure 6D, when 'Yate' was stored for 15 days, the polyphenol content in the 0.
4 and 1.
2 kGy irradiation group was higher than that in the control group, the polyphenol content in the irradiated group was higher than that in the control group at 45~75 d, and the polyphenol content in the 0.
8 kGy group at 90 d~150 d was higher than that in the other 3 groups
.
At 150 days, the polyphenol content of 0.
4 and 0.
8 kGy group was significantly higher than that in the control group (P<0.
05), and 49.
72~56.
87 mg/100 g<b15> higher than that in the control group.
In summary, the appropriate dose of electron beam irradiation can increase the polyphenol content of kiwifruit in the early stage of storage, and the content of 'Huayou' and 'Yaat' polyphenols is greatly increased, and the effect is weakened
at the end of storage.

7.
Effect of electron beam irradiation on the content of kiwifruit flavonoids

As shown in Figure 7A, the flavonoid content in the irradiated group was higher than that in the control group when Hayward was stored for 15~30 days, the flavonoid content in the 0.
8 kGy group was lower than that in the control group at 45~90 days, and the flavonoid content in the irradiated group was higher than that in the control group
at 105~135 d.
The flavonoid content in the control group was higher than that in the irradiation group after 165~180 days of storage, and the content of fruit flavonoids in the 1.
2 kGy group was higher than that in the control group
at 195 days.
Therefore, electron beam irradiation can increase the content of 'Hayward' flavonoids, but the effect at the end of storage is not significant, and 1.
2 kGy has a better effect in 3 doses, followed by 0.
4 and 0.
8 kGy effects
。 Figure 7B showed that the flavonoid content of 'Xuxiang' irradiation group was higher than that of the control group when stored for 0~60 days, the content of flavonoids in the 0.
4 and 0.
8 kGy group was significantly higher than that in the control group at 75 days, the flavonoid content in the irradiated group was significantly higher than that in the control group (P<0.
05) at 120 days, and the content of flavonoids in the 0.
8 and 1.
2 kGy groups was higher than that in the control group at 135 days, and the content of fruit flavonoids in the 1.
2 kGy group was significantly higher than that in the control group<b13>.
Therefore, electron beam irradiation can significantly increase the content of 'Xuxiang' flavonoids as a whole, and the effect of 0.
8 and 1.
2 kGy at the end of storage is better
.
It can be seen from Figure 7C that except for 60 days of storage, the content of flavonoids in the irradiation group of 'Huayou' was higher than that in the control group during the rest of the storage time, and the content of fruit flavonoids in the irradiated group at 45 and 75~90 days was significantly higher than that in the control group (P<0.
05).
<b15> After 90 days of storage, fruit flavonoid content was the highest in the 1.
2 kGy group in the irradiation group, followed by the 0.
8 kGy group, and the lowest
in the 0.
4 kGy group.
As shown in Figure 7D, the flavonoid content of the 1.
2 kGy group was significantly higher than that in the other 3 groups (P<0.
05) when 'Yat' was stored for 15 days, the 0.
8 kGy group was significantly higher than the control group at 45 and 120 days, and the 1.
2 kGy group was higher than the control group<b17> at 105 days.
After 135 days of storage, the flavonoid content in the irradiation group was significantly higher than that in the control group, and the 0.
8 kGy group in the 3 dose groups was significantly higher than that in the 0.
4 and 1.
2 kGy groups
.
When stored for 150 days, the flavonoid content in the 1.
2 kGy group was higher than that in the control group, and the flavonoid content in the 0.
8 kGy group was the lowest
.
In summary, electron beam irradiation could accumulate flavonoids in kiwifruit in advance, and the content of flavonoids was greatly increased during storage, and the content of flavonoids in the 0.
8 and 1.
2 kGy groups was higher
than that in the 0.
4 kGy group.

conclusion

In summary, electron beam irradiation had both positive and negative effects on the quality of kiwifruit, and electron beam irradiation at doses of 0.
4 and 0.
8 kGy had a good effect on the postharvest storage and preservation of 'Yat' and 'Hayward' kiwifruit, which could effectively slow down the degradation of nutrients and delay its metabolic process, while within the experimental dose range, electron beam irradiation had a significant softening effect
on 'Xuxiang' and 'Huayou' kiwifruit.
Electron beam irradiation has application value in kiwifruit storage and preservation, and has a good fresh-keeping effect on 'Hayward' and 'Yater' kiwifruit, which can extend the storage period and increase its market competitiveness
.
The appropriate irradiation dose of different varieties of kiwifruit requires further study
.

01 Correspondence author profile

Professor Anwei Luo is the deputy director
of the Department of Food Science and Engineering, Northwest A&F University.
He serves as a member of the Expert Committee of the National Innovation Alliance of Kiwifruit Industry and the Deputy Secretary-General
of the Processing and Utilization Branch of China Economic Forestry Association.

Mainly in walnuts, red dates, pomegranates, goji berries, sea buckthorn, wild pear, kiwifruit, yellow cauliflower, edible fungi and other fruits and vegetables storage preservation and deep processing of research and vegetables to carry out research work, has presided over the national key research and development plan sub-projects, Shaanxi Province key research and development plan, Yangling demonstration area major projects, demonstration and promotion projects, etc.
, participated in the formulation of the Ministry of Agriculture industry standards 3 projects
.

He has won 1 second prize and 1 third prize of Shaanxi Science and Technology Award, 1 second prize of Science and Technology Award of Shaanxi Forestry Department, 1 first prize and 1 second prize of Science and Technology of Yangling Demonstration Zone, and 1 third prize of Xi'an Science and Technology Award; He has won the honorary titles of excellent teacher and excellent Communist Party member of Northwest A&F University; He has edited 3 national and industry planning textbooks and published more than 60 papers; Authorized 3 invention patents
.

02 First author profile

Tianzi Huang graduated from Northwest A&F University with a master's degree in food engineering, and his main research direction is fruit and vegetable storage and processing
.

This paper "The Effect of Electron Beam Irradiation on the Quality of Different Varieties of Kiwifruit" is from Food Science, Vol.
43, No.
17, 2022, pp.
297-305, authors: Huang Tianzi, Li Ruijuan, Yang Shuxia, Zhang Lu, Liang Jin, Wang Dan, Bai Junqing, Luo Anwei
.
DOI:10.
7506/spkx1002-6630-20210512-146
。 Click below to read the original article to view information about
the article.

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