Effect of UV-C followed by storage on the fungal growth and aflatoxins content and storability characteristics of sesame () seeds.

Background: UV-C has been suggested as an alternative technology in controlling food spoilage by primary and secondary pests. Its effects on the storability characteristics of sesame seeds during storage were evaluated.

Methods: The UV-C (0, 2.5, 5.0 and 10 kJ m) was applied to explore its Effect on the fungal growth, aflatoxin content, water activity (a), colour and free fatty acid content (FFA) of sesame seeds.

Results: Applying the UV-C caused a significant reduction in the fungal growth, a, and the lightness (L* value) of sesame seeds in fresh and stored samples. However, significant increases ( < 0.05) in and values and the FFA of the sesame seeds were observed. Interestingly, the aflatoxins were not detected in the UVC-treated seeds even after storage for 12 months. The Partial Least Squares regression (PLS) analysis indicated that the application of 5.0 kJ m followed by six months of storage reveals the greatest valid dose for UV-C treatments of sesame seeds.

Conclusion: UV-C treatment potentially shows effective quarantine security as an alternative method to chemical disinfection procedures to prolong the shelf life and improve the storability characteristics of sesame seeds.