Influence of germicidal ultraviolet radiation UV-C on the quality of Apiaceae spices seeds

Abstract Background Spices are susceptible to surface microbial contamination. Countries’ ban on ethylene oxide fumigation due possible residual toxicity encouraged the usage of irradiation. Surface sterilization with low doses ultraviolet radiation has been extensively researched as a safe, eco-friendly, and fast route. This study examines quality Apiaceae spices for consumption, including anise, fennel, caraway, cumin, in response germicidal using developed unit. Methods The influence UV-C (254 nm, 10.5 mW/cm 2 ) fungal count, germination percentage, respiration rate, phenolic content, essential oil, activity antioxidant enzymes was investigated at exposure durations 0–45 min increments 5 min. treated seeds were packed polyethylene bags naturally aerated storage room 30 days before inspection. Results obtained data showed that stimulated increased rate all studied types. 25 exhibited highest significant values compared control, considered good indicator seed vigor. In addition, between 20 35 promoted accumulation compounds oil content defense mechanism against radiation. Conversely, higher led reduction contents. Furthermore, enhanced terms peroxidase catalase, which progressively increasing durations, reached their peak 25–30 min, subsequently declined extended time extended. similar pattern, polyphenol oxidase its level owing development protective mechanisms oxidative stress. Conclusion irradiation range is most appropriate pretreatment maintain vitality examined seeds. Graphical