During the storage process of hazelnut fresh fruits, browning is easy to occur, which reduces the storage quality. In this study, the method of 60Coγ irradiation was used to dynamically monitor the effects of fresh hazelnuts on storage quality, physiological indicators, and sterilization effect after being irradiated and refrigerated at 4 ± 0.5°C for 3 months. The results showed that irradiation at a dose of 0.25 to 1.0 kGy could preserve the current quality of the product, delay the browning of hazelnut shells, and reduce the activity of polyphenol oxidase. In addition, 0.5 kGy irradiation inhibited the respiration intensity and the accumulation of malondialdehyde in hazelnut fruits at the later stage of storage. Further research found that the content of microorganisms in hazelnut fruits decreased with the increase in irradiation dose. In addition, 0.5 kGy was the best irradiation dose to slow down the transpiration of hazelnut water and delay the reduction of fat, but the irradiation treatment of less than 1.0 kGy was effective for hazelnuts. Fruit peroxide value had no significant effect. At the same time, through the principal component analysis of hazelnut fruits stored for 90 days, the results also show that the 60Coγ irradiation with a dose of 0.5 kGy has the best storage effect and can effectively prolong the shelf life. The results of this study provide an effective theoretical basis and technical support for the preservation of fresh hazelnut fruits and the inhibition of the browning of hazelnut shells during storage. Novelty impact statement In this study, 60Coγ irradiation inhibited the polyphenol oxidase activity of polyphenol oxidase to a certain extent, thus delaying the browning of hazelnut shells. The synergistic effect of irradiation and low temperature prolonged the shelf life of hazelnut. The results showed that treatment with 0.5 kGy had the best effect, which was validated by the results of principal component analysis.