【摘要】 浆果采后易出现活性氧积累、病害微生物污染、细胞壁降解酶活性增强以及呼吸速率加快等问题，进而导致品质劣变，引发食品安全隐患。辐照技术以其简捷高效、无残留、普适性强以及“冷”杀菌等独特优势，在延长浆果货架期方面具有较大潜力。本文结合国内外研究进展，阐述辐照保鲜技术的原理及其在食品保鲜领域的优势，重点探讨辐照处理对草莓、蓝莓、树莓、番茄和猕猴桃等浆果采后成熟进程、营养成分和感官品质的影响，以及对浆果采后微生物及贮藏安全品质的作用。本文可为保障浆果供应链的安全性和品质稳定性提供理论依据和实践指导。更多还原

【Abstract】 Berries are prone to postharvest issues such as reactive oxygen species accumulation, contamination by pathogenic microorganisms, increased activity of cell wall-degrading enzymes, and accelerated respiration rates, which could lead to quality deterioration and potential food safety risks. Irradiation technology, with its unique advantages of simplicity, high efficiency, no chemical residues, strong applicability, and ‘cold’ sterilization, shows great potential in extending the shelf life of berries. Based on recent domestic and international research advances, this review explained the principles of irradiation preservation technology and its advantages in food preservation. It focused on the effects of irradiation on the postharvest maturation process, nutritional components, and sensory quality of berries such as strawberries, blueberries, raspberries, tomatoes, and kiwifruit, as well as its role in influencing postharvest microorganisms and storage safety quality. This review provides a theoretical basis and practical guidance for ensuring the safety and quality stability of the berry supply chain.更多还原