Ultraviolet rays can fortify vegetable vitamins, minerals

Functional substances in fresh vegetables, such as vitamins and minerals, can be fortified with the use of ultraviolet (UV) irradiation.

A study done by the South Korea Rural Development Administration-National Research Institute (RDA-NRI) found that the use of UV irradiation effectively fortified levels of vitamins C and E in some leafy vegetables.

The technology has been shared by the Taiwan-based Food and Fertilizer Technology Center (FFTC) with the Philippines through the Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD).

PCARRD and various research institutions in other countries, among them RDA, have an active linkage with FFTC in sharing and disseminating research results in agriculture for the benefit of Asia-Pacific countries.

Findings of the RDA-NRI study showed the following:

• A week’s direct irradiation of UV for five, 10 and 20 minutes per day on lettuce, spinach and garland chrysanthemum, 30 days after transplanting, enhanced vitamins C and E in vegetables.

• The longer the vegetables were irradiated with UV, the more the vitamin C content increased in all vegetables tested.

• Significant increase in vitamin E content was noted in all vegetables. – RAF