Red raspberry (Rubus idaeus L) is considered as a fruit with a high nutritional potential because of its carbohydrate, fiber, mineral, and other vitamins with a low calorie and fat content (Plessy et al., 2007).In particular, red raspberries are known to demonstrate a strong antioxidant capacity that might prove beneficial to human health by preventing free radical-induced oxidative stress (Guimarães et al., 2013). The shelf-life of fresh raspberries is very short (1-2 days) at room temperature (Cabo verde et al., 2013). Raspberries belong to perishable fruits due to high respiration, that undergo postharvest deterioration processes, such as loss of moisture, shrinkage, changes in color, texture, weight loss, and micro-organisms attack (Giovanelli et al., 2014). Consequently, the most commonly used practicing for shelf life extension is low temperature.Currently, there is an ever-increasing global consumer demand for low-processed, more environmentally friendly and greener preservation techniques to ensure food safety, guarantee high nutritional and organoleptic quality, and extend the shelf life of food (Cabo verde et al., 2013). Various researches have studied E-beam radiation as a new, nonthermal physical method of food preservation that is effective against microbial decontamination, disinfestation of insects and improved shelf-life of various food and agricultural products (Yoon et al., 2020). According to Mami et al. ( 2014), irradiation at