Vol. 5, Issue 1, Part A (2023)

Spoilage of mushrooms and tomatoes poses significant challenges to food security, economic stability, and environmental sustainability due to their perishable nature and susceptibility to microbial decay. This paper explores the application of irradiation technology as a non-thermal, chemical-free method to reduce spoilage and extend the shelf life of these commodities. By exposing mushrooms and tomatoes to controlled doses of gamma rays, electron beams, or X-rays, irradiation effectively reduces microbial contamination, delays ripening, and preserves quality attributes such as texture, color, and nutritional value. Studies demonstrate that irradiation at optimized doses reduces microbial populations by up to 90%, enhances shelf life by 10–14 days, and minimizes post-harvest losses. Additionally, the paper discusses the economic and environmental benefits of irradiation, including reduced food waste and lower greenhouse gas emissions. Despite challenges such as infrastructure costs and consumer acceptance, irradiation offers a scientifically validated and sustainable approach to improving the storage and transportation of perishable produce.