Clean Technology (청정기술)

The Korean Society of Clean Technology (한국청정기술학회)
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Regulation of Acid Contents in Kiwifruit Irradiated by Various Wavelength of Light Emitting Diode during Postharvest Storage

다양한 파장의 LED 조사를 통한 참다래 과실의 산 함량 조절

  • 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)
  • 백광현 (영남대학교 생명공학부) ;
  • 장명환 (자연자원대학 원예학과) ;
  • 곽용범 (농촌진흥청 국립원예특작과학원 남해출장소) ;
  • 이세원 (국립농업과학원 농업생물부 농업미생물팀) ;
  • 윤해근 (자연자원대학 원예학과)
  • Received : 2010.05.10
  • Accepted : 2010.06.21
  • Published : 2010.06.30
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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.

참다래(‘헤이워드’) 과실을 저온 및 상온 저장 중에, 여러 다른 파장의 light emitting diode (LED) 광원을 조사한 후 과실의 경도, 당도 및 산함량의 변화를 분석하였다. 과실 경도는 $4^{\circ}C$보다 $25^{\circ}C$에서 크게 감소하였고, 1주 동안 LED 파장을 조사했을 때, 440 nm와 660 nm의 LED 광원을 처리한 참다래가 암실처리 보다 경도가 높게 유지되었고 380 nm UV등과 470 nm 백색 LED를 처리한 과실은 암실의 조건에 비하여 경도가 낮게 조사되었다. 밀봉을 한 참다래는 공기 중에 개방된 참다래보다 모든 처리구에서 경도가 더 높았다. 당도는 $25^{\circ}C$에서 공기 중에 개방한 경우, 470 nm 백색 LED 처리구에서는 낮게 나타났으나 암조건과 380nm UV등 처리에서는 $15^{\circ}$Brix 이상을 나타내었다. 참다래 과실의 산함량은 660 nm 적색 LED 처리구에서 52% 감소하였다. 밀봉된 참다래에서 440 nm 청색 LED, 470 nm 백색 LED, 660 nm 적색 LED 광원을 처리하였을 때, 암실에 놓여진 참다래보다 산함량이 각각 52.6, 55.6 및 52.8% 감소하였다. 참다래에 대한 다양한 파장의 LED 조사효과 중에서, 산함량의 감소는 향후 참다래 과실의 수확 후 후숙기간을 조절하는데 활용될 수 있을 것이다. LED 광원은 정확하고 매우 좁은 영역의 파장을 적은 용량의 전력 소모량으로 구현하기 때문에 대표적인 청정 기술로 분류되며, 이러한 LED 광원을 이용한 참다래 과실의 산도 조절은 기존의 에틸렌 등의 화학물 처리보다 안전한 친환경 과실을 생산할 수 있는 청정기술이라 평가된다.

Keywords

References

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