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Food Science and Biotechnology

, Volume 28, Issue 1, pp 281–287 | Cite as

Bactericidal effect of intense pulsed light on seeds without loss of viability

  • Su-Min Kim
  • Hee-Jeong Hwang
  • Chan-Ick Cheigh
  • Myong-Soo ChungEmail author
Article
  • 45 Downloads

Abstract

This study investigated the microbial inactivation effects of intense pulsed light (IPL) treatment as an alternative to chemical treatment for decontaminating the radish and pak choi seeds. The fR values (which indicate the resistance to IPL treatment) for radish and pak choi seeds were 24.50, 20.81 J/cm2, respectively. This resistance exhibited by seeds to IPL treatment is related to their surface roughness. Their Rq (the root-mean-square roughness), average surface roughness (Ra), and 10-point height roughness (Rz) values indicate that each crevice on a rough surface could shelter microorganisms from IPL. Viability tests of seeds exposed to IPL treatment indicated that the average germination rates of treated seeds exceeded 85% on day 3 of germination, which is considered as an acceptable criterion for germination. Also, on day 5 of germination the average shoot lengths of sprouts exposed to IPL did not differ significantly from those of untreated seeds.

Keywords

Intense pulsed light (IPL) Radish seed Pak choi seed Roughness Germination rate 

Notes

Acknowledgements

This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affais (MAFRA) (317030-3) and Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2017079924).

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Su-Min Kim
    • 1
  • Hee-Jeong Hwang
    • 1
  • Chan-Ick Cheigh
    • 2
  • Myong-Soo Chung
    • 1
    Email author
  1. 1.Department of Food Science and EngineeringEwha Womans UniversitySeoulSouth Korea
  2. 2.Department of Food and Food Service IndustryKyungpook National UniversitySangjuSouth Korea

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