Preservation of Agricultural Food materials using Nuclear Radiation Spectroscopy

Author(s)	Mr. Pruthviraj Sushil Suryawanshi
Country	India
Abstract	Food irradiation is a well-established physical preservation technique that utilizes ionizing radiation to enhance food safety and extend shelf life. This method effectively controls pests, delays ripening, and inactivates pathogens while maintaining nutritional quality. The review examines various radiation types (gamma, X-ray, electron beam) and their applications across different food categories. While significant research has been conducted on staple crops and spices, gaps remain in studying highly perishable fruits, nutrient-dense cereals, dairy products, and premium spices. Current research initiatives in India (BARC, ICAR) and globally (IAEA, FAO) are discussed, along with emerging opportunities for using alternative radiation sources. The paper highlights the need for further research on underutilized food products and comparative studies of different irradiation methods to optimize food preservation strategies.
Keywords	Food irradiation, food preservation, ionizing radiation, shelf life extension, food safety
Field	Physical Science
Published In	Volume 7, Issue 6, November-December 2025
Published On	2025-11-15
DOI	https://doi.org/10.36948/ijfmr.2025.v07i06.60794

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