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

Abstract

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−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. Results: Applying 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. 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.

Keywords

• Sesame
• UV-C
• Storability
• Quality
• Shelf life
• PLS