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http://dx.doi.org/10.11002/kjfp.2012.19.1.047

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

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)
Publication Information
Food Science and Preservation / v.19, no.1, 2012 , pp. 47-53 More about this Journal
Abstract
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.
Keywords
cherry tomato; UV-LED; respiration; ethylene; quality;
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Times Cited By KSCI : 1  (Citation Analysis)
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