• Horticultural Science & Technology
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• v.35 no.2
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• pp.178-187
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• 2017

The aim of this study was to investigate the effect of different light sources on the levels of glucosinolates (GSLs) in rocket salad (Eruca sativa L.). The light sources used in the study were: natural light (Control-1 or 2), red light-emitting diodes(LEDs), blue LEDs, mixed red and blue LEDs (R+B LEDs), white LEDs, fluorescent lamps (FL), and fluorescent lamps plus UV-C (FL+UV-C). Two separate experiments were conducted [Experiment I: Control-1, Red LED, Blue LED, Mix (R+B) LED and Experiment II: Control-2, White LED, FL, FL+UV-C] because of the limited number of growth chambers in our laboratory. The rate of increase in the length of rocket salad leaves was the highest under red LEDs and, FL confirming that red LED and, FL affect the growth of rocket salad. We separated and identified seven types of GSLs from the rocket salad:glucoraphanin, diglucothiobeinin, glucoerucin, glucobrassicin, dimeric 4-mercaptobutyl GSL, 4-methoxyglucobrassicin, and gluconasturtiin. The highest total GSL contents in Eexperiment I was found in plants grown under in red LEDs ($4.30{\mu}mol{\cdot}g^{-1}\;dry$ weight, DW), and the lowest under blue LEDs ($0.17{\mu}mol{\cdot}g^{-1}\;DW$). The highest total GSL contents in Experiment II was found in plants grown under FL ($13.45{\mu}mol{\cdot}g^{-1}\;DW$), and the lowest in FL+UV-C ($0.39{\mu}mol{\cdot}g^{-1}\;DW$). Especially in Experiment II, the content of dimeric 4-mercaptobutyl, which has a strong aroma and spicy flavor in rocket salad, was higher under FL and white LEDs than in Control-2, increasing by approximately 14.9 and 3.2-fold respectively. Therefore, light sources such as red LEDs, white LEDs and FL affected the accumulation of GSLs in rocket salad.

• Food Science and Preservation
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• v.19 no.1
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• pp.47-53
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• 2012

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.

• Current Optics and Photonics
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• v.6 no.2
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• pp.202-211
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• 2022

In the pasteurization of escalator handrails using ultraviolet (UV) sterilizers, a combination of light distribution and escalator speed has priority over other important factors. Furthermore, since part of the escalator handrail has a curved structure, proper design is needed to improve the sterilization rate on the surfaces touched by users. In this paper, two types of sterilizers satisfying these conditions are manufactured with 275-nm UV-C LEDs, after modeling the three-dimensional (3D) structure of an escalator handrail and simulating optical distributions of UV-C irradiation on the handrail's surface according to light-emitting diode (LED) positions and reflector variations in the sterilizers. Pasteurization experiments with the UV-C LED sterilizers are conducted on six types of gram-positive and gram-negative bacteria, with exposure times of 0.2, 5, and 15 s at an actual installation distance of 20 mm. The sterilization rates for the gram-positive bacteria are 10.63% to 27.94% at 0.2 s, 89.44% to 96.30% at 5 s, and 99.64% to 99.88% at 15 s. Those for the gram-negative bacteria are 57.70% to 77.63% at 0.2 s, 98.90% to 99.49% at 5 s, and 99.88% to 99.99% at 15 s. The power consumption of the UV-C LED sterilizer is about 8 W, which can be supplied by a self-generation module instead of an external power supply.

• Clean Technology
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• v.16 no.2
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• pp.88-94
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• 2010

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.

• Journal of Life Science
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• v.31 no.10
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• pp.905-912
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• 2021

In this study, four common food-borne bacteria, namely, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Bacillus subtilis, were targeted via irradiation with 270 nm UV C-LED, 365 nm UV A-LED, 465~475 and 620~630 nm visible-LED, and 850 and 5,000~7,000 nm infrared-LED light. The effect on the growth of each bacterial species was investigated. In the case of 270 nm UV C-LED, all four strains showed inhibitory effects compared with the control group when irradiated for 10 or 30 min. Furthermore, when irradiated with 365 nm UV A-LED for 1 or 3 hr, B. subtilis showed 100% growth inhibition. When irradiated with 465~475 nm visible-LED for 1 hr, all four strains showed no significant difference from the control group but showed significant growth inhibition when irradiated for 3 hr. S. aureus and B. subtilis treated with 620~630 nm visible-LED; S. typhimurium and S. aureus treated with 850 nm infrared-LED; and E. coli, S. typhimurium, and S. aureus treated with 5,000~7,000 nm infrared-LED were confirmed to significantly proliferate compared with the control group. The results of this experiment show the potential of the use of various LED light sources as a food preservation and application technology by examining their effect on the inhibition and growth of food-borne bacteria and by grasping the characteristics of each wavelength.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.05a
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• pp.567-568
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• 2021

In this paper, we design, fabricate, and test the performance of a cabin filter with LED modules of composite wavelengths containing UV-A and UV-C. Germs and air farms of the manufactured cabin filter confirmed sterilization capability in the sterilization test, and special chambers were manufactured to verify organic material decomposition capability in the organic compound decomposition test. Using colkates as photocatalytic was proved to be superior to using metal mash. The sterilization and air purification capabilities of the cabin filter produced throughout this study were verified through a similar environmental test.

• Korean Journal of Optics and Photonics
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• v.25 no.4
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• pp.216-220
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• 2014

We have synthesized a $CaMgSi_2O_6:Eu^{2+}$ blue phosphor via a solid-state reaction method. The $CaMgSi_2O_6:Eu^{2+}$ phosphor has monoclinic structure with a space group of C2/c (15), and an emission band peaking at 450 nm (blue) due to the $4f^7-4f^65d$ transition of the $Eu^{2+}ion$. The emission intensity at $100^{\circ}C$ is 54% of the value at room temperature. A white LED was fabricated by integrating a UV LED (400 nm) with our blue phosphor plus two commercial green and red phosphors. The white LED shows a color temperature of 3500 K with a color rendering index of 87 (x = 0.3936, y = 0.3605), and a luminous efficiency of 18 lm/W. The white LED shows a luminance maintenance of 97% after operation at 350 mA for 400 hours at $85^{\circ}C$.

• Journal of the Microelectronics and Packaging Society
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• v.14 no.4
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• pp.87-92
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• 2007

A $CaAl_{12}O_{19}:Mn^{4+}$ red phosphor showed the highest emission intensity at a concentration of 0.02mole $Mn^{4+}$ and the high crystallinity and luminescent properties were obtained at $1600^{\circ}C$ firing temperature for 3hr. The synthesized phosphor showed a broad emission band at 658nm wavelength. Red light-emitting diodes(LEDs) were fabricated through the integration of on InGaN UV bare chip and a 1:3 ratio of $CaAl_{12}O_{19}:Mn^{4+}$ and epoxy resin in a single package. This coated LED can be applicable to make White LEDs under excitation energy of UV LED.

• Microbiology and Biotechnology Letters
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• v.47 no.3
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• pp.332-336
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• 2019

The use of ultraviolet (UV) spectroscopy for foods is known to have a microbial inhibitory effect. UV-A having a longer wavelength than UV-C can be used for continuous or intermittent UV irradiation of food stored in containers or packages. Because UV-LED can be used effectively at a low price, this study reported the effect of UV-A 365 nm-LED on inhibiting Bacillus subtilis in accordance with the packaging conditions employed in daily use. The packaging materials were linear low-density polyethylene (LLD-PE), nylon/low density polyethylene (LDPE), polystyrene, and glass. When all packaging materials were treated with 365 nm UV-LED, B. subtilis was observed to remain inactive for 30-60 min. Further, compared with the control (-log 5), the survival rate of B. subtilis was -log 2.0-2.5 for nylon/LDPE and -log 2.58-3.61 for LLD-PE. These packaging materials showed an excellent inhibitory effect regardless of their thickness. Typically, a decrease in the viable cell count of more than 3 log indicates a 99.9% bactericidal effect. These results suggest that 365 nm UV-LED permeated the packaging material and inhibited bacterial growth.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.634-637
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• 2012

In strawberry production, among others, the high incidence of diseases by pathogenic fungi resulting in the reduction of fruit yield and quality requires the development of eco-friendly management systems rather than chemical sprays to control them. The diameter of colonies grown in media at $25^{\circ}C$ for 5 days was measured to evaluate the in vitro inhibition of mycelial growth of 5 pathogenic fungi by irradiation with ultraviolet (UV-C, 264 nm). The mycelial growth of 5 pathogenic fungi was inhibited in potato dextrose agar (PDA) by the irradiation of UV-C for 1 hour a day, and was dramatically inhibited by the irradiation of UV-C for 9-12 h a day. The irradiation of UV-C for 9-12 h a day inhibited completely the growth of the late blight pathogen, Phytophthora cactorum. The irradiation distance of 40 to 50 cm was effective for the inhibition of mycelial growth of fungi. The mycelial growth of fungi without pre-incubation was inhibited strongly by UV-C irradiation compared to fungi pre-incubated for 2 days without light. The mycelia growth of Colletotrichum gloeosprioides and Fusarium oxysporum was inhibited strongly by UV-C irradiation in vegetable 8 juice agar compared to PDA.