Postharvest short-time partial dehydration extends shelf-life and improves the quality of Actinidia arguta during low temperature storage

•STPD decreased respiration and maintained high firmness of A. arguta.•STPD reduced vitamin C consumption, preserved CAT and POD activity.•ABA and ethylene content are related to A. arguta storage quality.•4 % Dehydration treatment improved A. arguta quality by inhibiting ABA synthesis.•STPD is a promising method for A. arguta storage. Actinidia arguta is a type of kiwi fruit with a smooth glabrous shape, which provides high nutritional value, a sweet and sour taste, and excellent healthcare function. However, it is a typical climacteric fruit and decomposes quickly when stored. For delaying senescence, the effect of postharvest short-time partial dehydration (STPD) on the storage quality of A. arguta was investigated under dehydration rates of 2%, 4%, and 6% coupled with storage at (2.0 ± 0.5) °C, respectively. Results showed that appropriate dehydration treatment coupled with low temperature storage inhibited the pectinase activity and the decomposition of propectin, thus maintaining fruit firmness, reducing fruit decay rate, regulating the generation of abscisic acid (ABA) delaying ethylene production, and decreasing the peak level of respiration rate. It also inhibited the reduction of total soluble solid, titratable acid, and vitamin C, maintains catalase and peroxidase activity. Based on the present study, the 4% dehydration treatment was the most effective, which extended the storage period up to 60 days and reduced the decay rate to 33%. In conclusion, it was revealed that STPD could be an effective method for retarding the losses that occurred in the fruit quality of A. arguta during cold storage.