Extending food shelf life with gentle doses of ionizing radiation, enough to knock back spoilage microbes without sterilizing the product. This pasteurizing-level treatment suits strawberries, mushrooms, and other perishables whose market life is limited by mold and bacteria rather than by pathogens. Regulators distinguish it from the higher-dose radappertization used for sterilization, setting dose ranges and labeling rules for each. Consumers encounter the results as fresher-looking produce with fewer losses, though irradiated foods must still be refrigerated and handled hygienically.