Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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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)
  • Received : 2011.09.15
  • Accepted : 2012.02.10
  • Published : 2012.02.28
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초록

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.

자외선 LED를 장착한 포장용기시스템을 제작하였으며, 노트북 컴퓨터와 연결하여 작동 제어가 가능하고, 조사 위치에 따라 강도 조절이 가능하도록 하였다. 자외선 LED의 강도는 5 cm에 비해 2 cm에서 3~4배 정도 높았으며, 동일한 조사 위치에서 365 nm에서가 405 nm보다 약 10배정도의 높은 강도를 보였다. 밀폐용기 시스템 내 방울토마토의 호흡은 $20^{\circ}C$에 비해 $10^{\circ}C$에서 호흡 감소 효과가 나타났다. 파장간의 차이는 미미하나 $10^{\circ}C$에서 365 nm가 405 nm에 비해서 작은 차이지만 호흡감소효과가 우수하게 나타났다. $10^{\circ}C$에서 자외선 LED에 의한 호흡감소효과는 5∼10%의 범위에 있었다. 에틸렌 생산에서는 조사 거리 5 cm와 $20^{\circ}C$에서 에틸렌 생산 속도가 분명히 낮아지는 경향이다. 방울토마토에서 자외선LED 조사는 호흡과 용기내 에틸렌 축적을 억제할 수 있는 가능성을 보였으나, 온도조건 및 조사 위치에 따라 그 효과는 달랐다. 자외선 LED 조사에 따른 화학적 물리적 품질변화에는 부정적 영향은 없는 것으로 보였다.

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