Impact of irradiation on the freshness of mushrooms and tomatoes
Author(s): Abu El Gasim Ahmed Idris
Abstract: Irradiation has emerged as a promising post-harvest preservation technique for extending the shelf life of perishable produce. Mushrooms and tomatoes, due to their high-water content and delicate structure, are particularly susceptible to microbial spoilage and quality degradation. This review examines the role of irradiation in preserving the freshness of mushrooms and tomatoes, focusing on microbial load reduction, texture and color retention, and nutritional quality. The review highlights the advantages, limitations, and optimal irradiation conditions to ensure consumer safety and product quality.
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How to cite this article:
Abu El Gasim Ahmed Idris. Impact of irradiation on the freshness of mushrooms and tomatoes. Int J Multidiscip Trends 2022;4(1):291-294.
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