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Local researchers use sound waves to delay ripening of tomatoes

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저작자 미상 (저작물 2267374 건)

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공표년도

창작년도

2015-09-07

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영상
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Tomatoes begin to spoil about ten days after harvest‚ which decreases their value and causes tomato farmers losses of up to 20-percent of their crop during the handling process.
But now‚ a research team from Korea has developed a way to delay the ripening of harvested tomatoes by exposing them to sound.
Researchers exposed green tomatoes to varying sound frequencies for six hours a day for twelve days.
The result was a 35-percent decline in the production of ethylene‚ a ripening hormone‚ and a 33-percent drop in respiration volume.
The ripening of fruit is directly related to ethylene production and increased respiration rate.
The treated tomatoes averaged a delay in ripening of three to four days compared to those left untreated.
Of the sound frequencies tested‚ one kilohertz produced the best result‚ yielding a 40-percent delay in ripening.
The sound wave treatment has no side effects and is easy to execute.
Applying this technology to other fruits and vegetables is expected to cut annual losses by over 2.5 billion U.S. dollars.
"This low-cost treatment simply requires speakers and a sound wave program. Anyone can use it‚ even those unfamiliar with sound waves."
The Rural Development Administration has applied for a patent for the treatment‚ with plans to distribute the technology to both farms and retailers.
The study was also published in the online version of the international journal Postharvest Biology and Technology.
Park Se-young‚ Arirang News. Reporter :

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https://www.kf.or.kr

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