Effects of ultraviolet-A irradiation on protease activation and antioxidant activity of agricultural and marine products during the drying process

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Drying is a processing method that is applied to harvested agricultural and marine products. Drying is traditionally accomplished by exposure to direct sunlight. Generally, sun-dried kelp and fish products are considered to be tastier than those dried with hot air. It is not clear whether this difference in taste is due to differences in irradiation wavelength, temperature, humidity, or airflow.In this report, we investigated the effects of ultraviolet-A(UV-A) irradiation on protease activation and antioxidant activity of harvested agricultural and marine products. As a result, irradiation at visible blue and UV-A wavelengths caused a larger increase in antioxidant activity than other treatments.