Background: Ultraviolet C (UVC) irradiation was used in the food industry as an environmentally friendly and safe defense against inducible biological elicitors.  Turnips have an excellent nutritional profile.  The aim of this research is to study the effect of UVC on the morphological structure and antioxidants of Turnips seeds.  Methods: The seeds of Turnips red were received from the Egyptian Ministry of Agriculture, and used as research samples.  The ultraviolet irradiation system consists of one fluorescent lamp (type- C) which is covered totally with aluminum foil to illuminate the sample from all sides.  The total phenolic content was determined using the Florin–Ciocalteu method.  The structure of the used samples was studied by x-ray and IR analysis. Results: The values of germination height and the weight for turnip red seeds after exposure to UV- C for 1, 2, 3 and 4 hours at 5, 15 and 15 cm from ultraviolet (UV) source are less than non-irradiated seeds.  Total phenolic and anthocyanin content in Turnip red seeds increased after exposure to UV- C for 1, 2, 3 and 4 hours at 5, 15 and 15 cm distances from the UV source.  Also, an internal structure such as the order or arrangement or position of Turnip red molecules changed after exposure to UVC.