Effect of UV-C treatments followed by storage on the storability characteristics of sesame (Sesamum indicum) seeds

In this study, UV-C doses 0, 2.5, 5.0 and 10 kJ.m − 2 were applied to investigate the changes in the storability characteristics during the storage of sesame seeds. The fungal growth, aflatoxin content, water activity, colour parameters ( L* , a* , b* values, and ΔE ) and free fatty acid content were evaluated. The fungal growth, water activity, and L* values were found less in the UV-C treated sesame than in control samples in both fresh and stored samples. However, these doses increased ( p  < 0.05) a* and b* values and the free fatty acid of the sesame seeds. The Partial Least Squares regression analysis stated that the application of 5.0 kJ.m − 2 followed by 6 months of storage reflects the most valid treatment doses for UV-C treatments of sesame seeds. Consequently, potentially afford effective and rapid quarantine security as an alternative to chemical fumigation protocol to extend the shelf life and enhance the storability characteristics of sesame seeds.