Assessment of quality and antioxidant capacity of peach in response to different UV‐C dose irradiation

The effects of different doses of UV-C irradiation (0, 0.5, 1.0, 2.0, and 4.0 kJ m^-2) on the quality and antioxidant capacity of peach fruit were examined. Results showed that irradiation at 2.0 kJ m^-2 led to higher firmness and total soluble solids, as well as lower weight loss and decay index. Additionally, peach fruits irradiated with 2.0 kJ m^-2 UV-C exhibited increased production of reactive oxygen species, which in turn stimulated the synthesis of total phenolics and total flavonoids and enhanced the activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase. Overall, the best abiotic stress effect was observed with 2.0 kJ m^-2 UV-C irradiation, resulting in improved shelf quality and increased antioxidant capacity of peach fruits during storage. PRACTICAL APPLICATION: This study provides a theoretical basis for the application of UV-C irradiation in peach fruit preservation.