This study was conducted to determine the changes in ginsenosides content according to additional UV-A, and UV-B LED irradiation before harvesting the ginseng sprouts. One-year-old ginseng seedlings (n=100) were transplanted in a tray containing a ginseng medium. The ginseng sprouts were grown for 37 days at a temperature of 20°C (24h), a humidity of 70%, and an average light intensity of 80 μmol·m-2·s-1 (photoperiod; 24h) in a container-type plant factory. Ginseng sprouts were then transferred to a custom chamber equipped with UV-A (370 nm; 12.90 W·m-2) and UV-B (300 nm; 0.31 W·m-2) LEDs and treated for 3 days. Growth parameters and ginsenoside contents in shoot and root were conducted by harvesting on days 0 (control), 1, 2, and 3 of UV treatments, respectively. The growth parameters showed non-significant differences between the control and the UV treatments (wavelengths or the number of days). Ginsenoside contents of the shoot was highly improved by 186% in UV-A treatment compared to the control in 3 days of the treatment time. The ginsenoside contents of the roots was more improved in UV-A 1-day treatment and UV-B 3-day treatment, compared to the control by 171% and 160%, respectively. As a result of this experiment, it is thought that UV LED irradiation before harvesting can produce sprout ginseng with high ginsenoside contents in a plant factory.

Abstract
서 론
재료 및 방법
    1. 식물 재료 및 재배 환경
    2. UV-A 및UV-B 조사
    3. Ginsenoside 분석
    4. 통계 분석
결과 및 고찰
적 요
Literature Cited

• 장성남(경상국립대학교 원예과학과 대학원생) | Seong-Nam Jang (Graduate Student, Department of Horticultural Science, Gyeongsang National University, Jinju 52725, Korea)
• 이가운(경상국립대학교 원예과학과 대학원생) | Ga-Oun Lee (Graduate Student, Department of Horticultural Science, Gyeongsang National University, Jinju 52725, Korea)
• 심한솔(경상국립대학교 원예과학과 대학원생) | Han-Sol Sim (Graduate Student, Department of Horticultural Science, Gyeongsang National University, Jinju 52725, Korea)
• 배진수(경상국립대학교 원예과학과 대학원생) | Jin-Su Bae (Graduate Student, Department of Horticultural Science, Gyeongsang National University, Jinju 52725, Korea)
• 이애련(경상국립대학교 원예과학과 연구원) | Ae-Ryeon Lee (Researcher, Department of Horticultural Science, Gyeongsang National University, Jinju 52725, Korea)
• 조두용(경상국립대학교 식품과학부 대학원생) | Du-Yong Cho (Graduate Student, Department of Food Science, Gyeongsang National University, Jinju 52725, Korea)
• 조계만(경상국립대학교 식품과학부 교수,경상국립대학교 생명자원과학과 교수) | Kye-Man Cho (Professor, Department of Food Science, Gyeongsang National University, Jinju 52725, Korea,Professor, Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Korea)
• 손기호(경상국립대학교 원예과학과 교수, 경상국립대학교 생명자원과학과 교수) | Ki-Ho Son (Professor, Department of Horticultural Science, Gyeongsang National University, Jinju 52725, Korea, Professor, Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Korea) Corresponding author