Answer:
false
Step-by-step explanation:
The statement "Irradiation decreases the shelf life of fruits and vegetables" is untrue. Irradiation, in reality, is a food preservation technology that can extend the shelf life of fruits and vegetables.
Ionizing radiation, such as gamma rays or X-rays, is used to irradiate food. This procedure aids in the elimination or considerable reduction of potentially hazardous bacteria, parasites, insects, and other pathogens found in food. Irradiation can assist to increase the shelf life of fruits and vegetables by eliminating or lowering the number of these microbes.
Irradiation works by destroying the DNA or cellular structure of these hazardous organisms, preventing them from reproducing or causing deterioration. This can successfully delay down the produce's natural ripening and degradation processes allowing them to remain fresh for longer periods.
It is important to note that irradiation does not make the fruits and vegetables radioactive, nor does it have any significant negative effects on their nutritional value.
Therefore, contrary to the initial statement, irradiation actually helps to increase the shelf life of fruits and vegetables by reducing spoilage-causing pathogens, thus improving food safety and quality.