Investigating UV-C radiation as a non-chemical method to prevent quality loss in the pea seed during storage

This research investigates the impact of ultraviolet-C (UV-C) radiation exposure (5, 10, and 20 min) on the quality and storability characteristics of pea (Pisum sativum L.) seeds, focusing on technological properties (moisture content, bulk density and thousand grains weight), color stability (L∗, a∗, b∗, chroma and hue angle), ash content, and mineral composition (calcium, potassium, magnesium, phosphorus, and zinc). Seeds were stored at three different temperatures (15 °C, 20 °C, and 25 °C) for periods ranging from 0 to 360 days, with assessments conducted at 90-day intervals. The results demonstrate that UV-C treatment plays a significant role in maintaining seed quality throughout storage. Seeds exposed to 20 min of UV-C radiation and stored at 15 °C retained the highest moisture content and showed the least color degradation, particularly in terms of lightness (L∗) and chroma values. In addition, UV-C exposure positively influenced the mineral composition, particularly calcium and potassium content, which showed increased levels under UV-C treatments. However, magnesium and zinc levels were more variable, with some reductions observed over extended storage durations. The optimal conditions for preserving seed quality were found to be 20 min of UV-C exposure combined with storage at 15 °C for up to 270 days. These findings suggest that UV-C radiation, combined with controlled storage conditions, can effectively enhance the long-term quality of pea seeds, offering a sustainable, non-chemical method for the agricultural industry.