Table grapes imported from United States were irradiated by electronic beam with absorbed doses of 0, 0.56, 1.11 and 2.10 kGy, respectively and then stored for 7 d at 13−17 ℃ and 15 d at 4 ℃. The monomeric anthocyanin content, color parameter, turgor pressure and fresh-keeping quality of table grape were determined. The results show that the contents of monomeric anthocyanin decrease with the increase of absorbed dose, and the significant difference is found between 0 kGy group and 2.10 kGy group. Turgor pressure is affected by E-beam irradiation, storage temperature and storage time. The optimum condition in our experiment to keep turgor pressure is storage for 15 d at 4℃ with 0.56 kGy irradiation. E-beam irradiation could reduce microbial load and rotting rate effectively and ensure good fresh-keeping effect, and higher dose led to lower microbial load and rotting rate.Cited