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Background Spices are susceptible to surface microbial contamination. Countries’ ban on ethylene oxide fumigation due to possible residual toxicity encouraged the usage of irradiation. Surface sterilization with low doses of ultraviolet radiation has been extensively researched as a safe, eco-friendly, and fast route. This study examines the quality of Apiaceae spices for consumption, including anise, fennel, caraway, and cumin, in response to germicidal ultraviolet radiation using a developed sterilization unit. Methods The influence of UV-C (254 nm, 10.5 mW/cm2) on the fungal and microbial count, germination percentage, respiration rate, phenolic content, essential oil, and the activity of antioxidant enzymes was investigated at exposure durations of 0–45 min in increments of 5 min. The treated seeds were packed in polyethylene bags in a naturally aerated storage room for 30 days before the inspection. Results The obtained data showed that UV-C stimulated seeds germination and increased respiration rate for all studied types. The 25 min of exposure exhibited the highest significant values compared to the control, considered a good indicator of seed vigor. In addition, UV-C exposure between 20 and 35 min promoted the accumulation of phenolic compounds and increased the oil content as a defense mechanism against radiation. Conversely, higher exposure to UV-C led to a significant reduction in phenolic and oil contents. Furthermore, the exposure to UV-C radiation enhanced the activity of antioxidant enzymes in terms of peroxidase and catalase, which progressively increased with increasing exposure durations, reached their peak at 25–30 min, and subsequently declined with extended exposure time was extended. In a similar pattern, exposure to UV-C radiation increased polyphenol oxidase activity to its highest level at 25 min, owing to the development of antioxidant protective mechanisms against oxidative stress. Conclusion UV-C irradiation in the range of 25–30 min is the most appropriate pretreatment to maintain the vitality of the examined seeds. Graphical Abstract

Wheat still suffers from the problem of traditional storage methods, limited storage capacity, and a high percentage of losses in terms of quantity and quality. Hermetic silo bags are economical and alternative technique to the traditional storage methods. Ten horizontal plastic silos with the capacity of 200 tons/silo were tested and evaluated for eight months of wheat storage. The evaluations included grain bulk temperature, CO2 concentration, fungal and microbial count, insect count, grain moisture content, 1000-grain weight, falling number, and protein content. The results showed that the stored wheat quality was maintained without any significant difference during the storage period in terms of 1000-grain weight, grain moisture content, and falling number, while there were slight changes in protein content and kernel hardness with a decrease of 5.5% and 4.6% at the end of the storage period. There were no statistically significant differences at the sampling location along the length of the storage silos, which confirms the homogeneity of the internal conditions of the examined silo. The grain bulk temperature inside the silos was always lower than the surrounding ambient air temperature. The higher concentration of carbon dioxide inside the silos during the storage period led to a decrease in fungal and microbial count and the presence of dead insects at the end of the storage period.