World experience in the application of low-energy electron irradiation in agriculture

According to the long-term observations of the FAO, losses of plant-based agricultural products are estimated to be between 10 and 30 %. The main causes of these losses are plant pathogens, spoilage microorganisms, and insect pests. The study discusses the problems of ensuring phytosanitary safety of agricultural products and proposes the use of radiation technology instead of chemical treatment. Radiation technology has a long history of research and application, spanning over 75 years. The most extensive and detailed data on the application of this technology have been obtained for gamma installations, which use natural radioactive isotopes. Lowenergy (less than 300 keV) electron accelerators were invented relatively recently, so the question of their use in agriculture is relevant. Treatment with low-energy electron radiation combines all the advantages of radiation treatment of food and agricultural products with gamma radiation, and at the same time, significantly reduces the risk of damage to biological structures inside the irradiated object due to the low penetrating power of the radiation. This study notes that low-energy electron accelerators can be successfully used to combat plant infectious diseases, reducing the amount of plant pathogens on seeds, without affecting their growth parameters. The use of low-energy electron irradiation to prevent microbiological spoilage is also discussed. The nutritional qualities of irradiated products are not significantly altered. The method of radiation disinfestation (control of insect pests) using low-energy electron radiation has also proven to be effective. However, it should be noted that additional research is necessary to determine the optimal doses of low-energy radiation for each type of product and to ensure safety for human health and the environment. Generally, the use of radiation technology in agriculture has great potential and can become an effective means of improving productivity and food safety. This method of food processing has been recognized as safe for human health by several authoritative international organizations, including the UN (FAO), WHO, IAEA, and others.