Author(s): Abebe Ejeta

Abstract:
Food waste is a significant global concern, with perishable items such as mushrooms and tomatoes contributing heavily to post-harvest losses. This paper examines the role of irradiation as a sustainable, non-thermal technology to mitigate food waste by extending the shelf life of mushrooms and tomatoes. Utilizing ionizing radiation, this method reduces microbial contamination, delays physiological spoilage processes, and preserves the sensory and nutritional attributes of these foods. Supported by recent records and data, the study explores the implications of irradiation from a home science perspective, focusing on its potential to enhance household food management, reduce economic losses, and promote environmental sustainability. Challenges, such as consumer misconceptions and regulatory barriers, are also discussed, providing a comprehensive view of irradiation’s impact on reducing food waste.