This study investigated reduction of microbial population, water soluble pigment, capsanthin content, surface color (Hunter L, a, b, ΔE), and sensory properties of pepper powder by LED (red, yellow, blue, green) treatments. LED (red, yellow, blue, green) treatment were conducted in 1,000 lux storage at 25oC for 10 days. The total aerobic bacteria was no significant difference among the control and treated with LED during 10 days. In yellow LED treatment, yeast and molds were decreased about 1.76 log. Surface color such as lightness (L), redness (a), yellowness (b) were showed a decreasing tendency as the storage period. In the overall color difference (ΔE) of yellow LED treatment was lower less than 3.0. Water soluble pigment was no difference in control and LED treated samples during storage period. Capsanthin content was significantly decreased as storage period was increased, but no significant differences were observed among red and yellow LED treatments. Sensory properties of control was significantly reduced by storage period but yellow and green LED treatments were no significantly differences.

ABSTRACT
 재료 및 방법
  실험재료
  LED 처리
  미생물 분석
  색도 측정
  수용성 색소 측정
  Capsanthin 측정
  관능검사
  통계분석
 결과 및 고찰
  미생물 분석
  표면색도 변화
  수용성 색소
  Capsanthin 함량
  관능평가
 요 약
 감사의 글
 참고문헌

• 윤혜정(농촌진흥청 국립농업과학원 유해생물과, Division of Microbial Safety, National Academy of Agricultural Science, RDA) | Hyejeong Yun
• 박경훈(농촌진흥청 국립농업과학원 유해생물과, Division of Microbial Safety, National Academy of Agricultural Science, RDA) | Kyeonghun Park
• 류경열(농촌진흥청 국립농업과학원 유해생물과, Division of Microbial Safety, National Academy of Agricultural Science, RDA) | Kyoung-Yul Ryu
• 김세리(농촌진흥청 국립농업과학원 유해생물과, Division of Microbial Safety, National Academy of Agricultural Science, RDA) | Se-Ri Kim
• 윤종철(농촌진흥청 국립농업과학원 유해생물과, Division of Microbial Safety, National Academy of Agricultural Science, RDA) | Jong-Chul Yun
• 김병석(농촌진흥청 국립농업과학원 유해생물과, Division of Microbial Safety, National Academy of Agricultural Science, RDA) | Byung Seok Kim Correspondence to