Effect of UV-LED Irradiation on Respiration and Ethylene Production of Cherry Tomatoes

방울토마토의 호흡 및 에틸렌 발생에 미치는 자외선 LED의 효과

  • Kim, Nam-Yong (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Dong-Sun (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Hyuk-Jae (Department of Information and Communication Engineering, Kyungnam University) ;
  • An, Duck-Soon (Department of Food Science and Biotechnology, Kyungnam University)
  • 김남용 (경남대학교 식품생명학과) ;
  • 이동선 (경남대학교 식품생명학과) ;
  • 이혁재 (경남대학교 정보통신학과) ;
  • 안덕순 (경남대학교 식품생명학과)
  • Received : 2011.09.15
  • Accepted : 2012.02.10
  • Published : 2012.02.28


UV light irradiation is known to give beneficial effects on fresh produce preservation. A container system equipped with UV-LED was fabricated for storing cherry tomatoes under computer-controlled conditions of intermittent on-off cycles (1 hour on/1 hour off). Wavelength (365 and 405 nm) and physical location of the LED (2 and 5 cm above fruit) were studied as variables affecting the respiration, ethylene production and quality preservation of the fruits at 10 and $20^{\circ}C$. 365 nm wavelength gave much higher radiation intensity than 405 nm, and intensity on surface decreased in inverse proportion to square of distance from LED. When compared to non-irradiated control, UV-LED irradiation decreased the respiration by 5-10% at $10^{\circ}C$ while there was no obvious effect at $20^{\circ}C$. Ethylene production was reduced when the fruits were placed at 5 cm distance, while there was no significant difference from control at 2 cm location. The reduction of ethylene production at 5 cm was more pronounced at $20^{\circ}C$. UV-LED irradiation was shown to have delayed increase or lower concentration in carotenoids compared to control treatment. Any negative effect of UV-LED irradiation on ascorbic acid content and firmness was not observed.


Supported by : 한국연구재단


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