Prolonging mushroom and tomato freshness using irradiation technology

Abstract

Mushrooms and tomatoes are highly perishable due to their susceptibility to microbial spoilage and rapid physiological changes. This study examines the potential of irradiation technology as a non-thermal method to prolong the freshness of these commodities. By using ionizing radiation, including gamma rays, electron beams, and X-rays, this technology reduces microbial load, delays ripening, and maintains the quality attributes of mushrooms and tomatoes. The paper analyzes the mechanisms, efficacy, and impact of irradiation on sensory and nutritional qualities, supported by recent studies and data. Additionally, it discusses the challenges of implementation, regulatory considerations, and consumer acceptance, emphasizing irradiation's role in sustainable food preservation.