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http://dx.doi.org/10.7464/ksct.2010.16.2.088

Regulation of Acid Contents in Kiwifruit Irradiated by Various Wavelength of Light Emitting Diode during Postharvest Storage  

Baek, Kwang-Hyun (School of Biotechnology, Yeungnam University)
Jang, Myung-Hwan (Department of Horticulture, Yeungnam University)
Kwack, Yong-Bum (Namhae Sub-Station, Nat'l Inst. of Horticultural & Herbal Science, Rural Development Administration)
Lee, Se-Weon (Agricultural Microbiology Div., Nat'l Academy of Agricultural Sci., Rural Development Administration)
Yun, Hae-Keun (Department of Horticulture, Yeungnam University)
Publication Information
Clean Technology / v.16, no.2, 2010 , pp. 88-94 More about this Journal
Abstract
The physiological roles of various wavelength of light emitting diode (LED) on ‘Hayward’ kiwifruit experiencing after-ripening were investigated. Various wavelengths from LED light source were irradiated on kiwifruits kept in plastic bags or under open air at $25^{\circ}C$. During two weeks of storage, firmness of Hayward kiwifruits was decreased by $25^{\circ}C$ treatment than by $4^{\circ}C$ treatment. In the $25^{\circ}C$ storage condition, the firmness of kiwifruits was decreased by the treatment of 380 nm UV and 470nm white LED light source. Sweetness of kiwifruits treated with 380 nm UV LED and dark condition at $25^{\circ}C$ increased higher than $15^{\circ}$Brix. The acidity of kiwifruits under open air was decreased 52% by incubating at $25^{\circ}C$ with 660 nm red LED treatment. The acidity of kiwifruits in plastic bags was decreased 52.6, 55.6, 52.8% by the treatment of 440 nm blue, 470 nm white and 660 nm red LED light source, respectively, compared to that of kiwifruits incubated in darkness at $25^{\circ}C$. Decreased acidity irradiated by 660 nm red LED light source can be applied for regulating periods of the kiwifruit after-ripening process. LED light sources emit very narrow wavelength with a power-saving mode, therefore, the usage of these LED light source for regulating the after-ripening process can be classified as a clean biotechnology producing safe and environment-friendly kiwifruits.
Keywords
Kiwifruit; LED; After-ripening; Storage; Wavelength;
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Times Cited By KSCI : 1  (Citation Analysis)
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