An Effect of Light Emitting Diode (LED) Irradiation Treatment on the Amplification of Functional Components of Immature Strawberry
2011
Kim, B.S., Korea Food Research Institute, Seongnam, Republic of Korea | Lee, H.O., Korea Food Research Institute, Seongnam, Republic of Korea | Kim, J.Y., Korea Food Research Institute, Seongnam, Republic of Korea | Kwon, K.H., Korea Food Research Institute, Seongnam, Republic of Korea | Cha, H.S., Korea Food Research Institute, Seongnam, Republic of Korea | Kim, J.H., Korea Food Research Institute, Seongnam, Republic of Korea
This study has been carried out aiming to have the materials for the use of selective control of specific functional component contents of vegetables and fruits by using LED light source in future through examination and analysis on the influence of LED light source (385 nm, 470 nm, 525 nm, and 630 nm) on the functional components and quality change of immature strawberry. Soluble solid content was 9.87% immediately after harvest and in 4 storage days, it gradually increased as 12.77% for the test group which is higher than control group of 10.97%. Acidity increased gradually during 3 storage days and then decreased a little at the 4∨th day from the beginning of storage irrespective of LED treatment for every group under treatment. Vitamin C, anthocyanin and total phenol content increased gradually for 4 storage days due to LED treatment for control group and test group. Each nutrient was as 54.28 mg/100 g, 6.89 mg/100 g, and 129.5 mg/100 g immediately after harvest and in 4 storage days; they appeared to be 78.70 mg/100 g, 12.48 mg/100 g, and 172.75 mg/100 g for the test group, higher than that of control group which were 71.64 mg/100 g, 9.89 mg/100 g, and 151.00 mg/100 g. Consequently, LED irradiation seemed to have affected the nutrients and quality of strawberry.
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