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.Additional key words: acidity, anthocyanin, soluble solid content, total phenol, vitamin C Hort.

Ethylene oxide is a colorless gas that condenses at low temperatures into a liquid and is miscible with water and most organic solvents. Its vapors are flammable and explosive. Ethylene oxide can be relatively toxic as both a liquid or gas, and is considered as a potential human carcinogen and reproductive hazard. Ethylene oxide was first prepared from ethylene chlorohydrin and aqueous potassium hydroxide in 1859. It was first produced commercially during World War I in Germany by the chlorohydrin process. In 1931, direct oxidation of ethylene to ethylene oxide was achieved by using a silver catalyst. The chlorohydrin process was quickly replaced by the direct oxidation process, and is still the dominate technology. Ethylene oxide is a highly reactive compound; it is used industrially as an intermediate for many chemical products. The total world consumption in 2002 was 14.7 × 10 6 metric tons, about 73% was used in the production of ethylene glycol. Other derivatives of ethylene oxide include glycol ethers, ethanolamines, and surfactants. Ethylene glycol for polyester production is still a firm market.

Ethylene oxide is a colorless gas that condenses at low temperatures into a liquid and is miscible with water and most organic solvents. Its vapors are flammable and explosive. Ethylene oxide can be relatively toxic as both a liquid or gas, and is considered as a potential human carcinogen and reproductive hazard. Ethylene oxide was first prepared from ethylene chlorohydrin and aqueous potassium hydroxide in 1859. It was first produced commercially during World War I in Germany by the chlorohydrin process. In 1931, direct oxidation of ethylene to ethylene oxide was achieved by using a silver catalyst. The chlorohydrin process was quickly replaced by the direct oxidation process, and is still the dominate technology. Ethylene oxide is a highly reactive compound; it is used industrially as an intermediate for many chemical products. The total world production capacity in 1992 was about 9.6 × 10 6 metric tons. More than 98% of the total ethylene oxide production is converted to derivatives. About 60–65% is consumed in the manufacture of ethylene glycol. Other derivatives include glycol ethers, ethanolamines, and surfactants. The fastest growing market is expected to be ethylene glycol for polyester production.

Muscadine grape () is a popular fruit in the Southeastern United States because of its unique aroma and strong antioxidant capacity. Volatile compounds of a locally cultivated muscadine cultivar Cowart were characterized by solid-phase microextraction coupled with GC-MS. Twenty-eight volatile compounds, including fruity short-chain esters, alcohols, terpenes, and carbonyl compounds, were detected based on mass spectra and Kovats indices. Based on principal component analysis and hierarchical clustering, the grapes in stages I and II had relatively similar flavor patterns, which were different from that in stage III. Butyl-2-butenoate, hexyl acetate, propyl acetate, ethyl trans-2-butenoate, hexyl-2-butenoate, ethyl acetate, butyl acetate, 1-octanol, ethyl hexanoate, and β- citral were present as distinct volatile chemicals in stage III, while nonanal, decanal, and β-citronellol were distinct in stage II, and myrcenol, β-ocimene, and l-limonene were biomarkers in stage I. Understanding volatile compounds at each stage can assist farmers in choosing the optimal time to harvest muscadine grapes.

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