Food irradiation in agriculture demonstrating the benefits that this technology can provide, bringing quality and durability

Abstract

The purpose of this article summarizes analyzing through research and studies that the use of ionizing radiation takes a large proportion in the agricultural environment, with the control of pests in crops and also increasing the fertile life of some fruits, vegetables and seeds, called if so, how: food irradiation. To achieve this objective, some websites and articles published up to this year (2023) were analyzed. Food irradiation has been increasingly used for food preservation, this occurs mainly due to the increase in the product’s shelf life, in addition to this benefit there is the fact that the food does not undergo changes in its organoleptic characteristics. The use of radioactivity in agriculture has been quite widespread, as it represents a very important advance in production techniques, bringing greater durability and better quality and also considerably reducing the use of pesticides in food. In this context, this research article will evaluate the benefits and harms of using this technology, where the main objective is to present the use of radiation in food, demonstrating improved production, resistance to pests and longer shelf life. Thus, the purpose of the present work was not only to identify the expansion of the use of irradiation, but also to identify the qualities that irradiation can provide in the agricultural environment, in food and crops.