In summary, the obtained data for cherry tomatoes indicated that an irradiation dose of 3.2 kGy did result in a major impact on the benefit of reducing microbiota by 2 log (99% inactivation) and a potential decrease of 5–11 log of foodborne pathogens load with a minor effect on the fruit sensory and quality attributes. The implementation of this emergent post-harvest process for cherry tomatoes could represent a shelf-life extension up to 14 days at refrigerated conditions. A possible addedvalue of enhancing cherry tomatoes lycopene level with irradiation was hypothesized, but needs further studies.