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

Abstract

BackgroundUV-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. MethodsThe UV-C (0, 2.5, 5.0 and 10 kJ m−2) was applied to explore its Effect on the fungal growth, aflatoxin content, water activity (aw), colour and free fatty acid content (FFA) of sesame seeds. ResultsApplying the UV-C caused a significant reduction in the fungal growth, aw, and the lightness (L* value) of sesame seeds in fresh and stored samples. However, significant increases (p < 0.05) in a* and b* 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−2 followed by six months of storage reveals the greatest valid dose for UV-C treatments of sesame seeds. ConclusionUV-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.