Postharvest Quality of Kiwifruit (Actinidia chinensis) after X-ray Irradiation Quarantine Treatment

Abstract

The quality of two kiwifruit varieties [Actinidia chinensis var. deliciosa, ‘Hayward’ (green-fleshed), and Actinidia chinensis var. chinensis, ‘Zesy002’ (gold-fleshed)] was determined after X-ray irradiation at doses suitable for disinfestation of quarantine pests. Fruit were treated with irradiation doses of 0, 200, 400, 600, or 800 Gy and stored for 14 days at 2 °C. Irradiation did not affect soluble solids content, respiration rate, or taste. Minimal softening occurred to ‘Zesy002’ treated with irradiation doses of 400 or 800 Gy. No visible radiation injury, scald, or discoloration was observed. Irradiation treatment of kiwifruit at doses ≤800 Gy would ensure visual, compositional, and sensory quality while providing quarantine security.