Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (<i>takuan-zuke</i>)

DOI Web Site 参考文献15件
  • Takahashi Asaka
    Department of Nutritional Sciences, Tohto University
  • Yamada Tsuyoshi
    Department of Health and Nutrition, Takasaki University of Health and Welfare
  • Kobayashi Taito
    Department of Applied Biological Science, Takasaki University of Health and Welfare
  • Kumakura Kei
    Department of Applied Biological Science, Takasaki University of Health and Welfare
  • Matsuoka Hiroki
    Department of Applied Biological Science, Takasaki University of Health and Welfare

抄録

<p>Salted radish root (takuan-zuke) turns yellow naturally; however, light-induced color fading reduces its commercial value. In this study, we evaluated strategies to protect the color of salted radish root and prevent fading in response to light, by evaluating the effects of various fluorescent lamps and light-emitting diodes (LED). Higher irradiance LEDs promoted the pale coloration of takuan-zuke; however, blocking shorter wavelengths, particularly those below 490 nm, suppressed color fading. The b* value calculated from reflectance was significantly reduced by white or blue LEDs. Therefore, LED irradiation could enable easy and efficient achievement of pale coloration of salted radish roots. This study provides a theoretical basis for the development of a new method for the production of takuan-zuke without the use of food colorants.</p>

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