Disclosed is a device for preservability enhancement including: a primary energy wave generation unit which generates, by receiving AC 220V power from a 220V power input unit via a noise filter, an electromagnetic field by an inner electric coil, generates a preconfigured frequency in which a generated electric field and electromagnetic field energy are included, and generates free electrons by the flow of an electric current therein resulting from the electromagnetic field; and a tertiary complex wave generation and amplification unit which receives, via an output terminal of the primary energy wave generation unit, the free electrons and the electromagnetic field having information of the primary energy wave generation unit and generated thereby and, by using the free electrons and the electromagnetic field thus received, combines, amplifies and emits the first cell-activating energy wave.

The present disclosure relates to an air modifying device for extending the shelf life of a fresh product and to methods of extending the shelf life of fresh products. Certain embodiments of the present disclosure comprise an air modifying device for extending shelf life of a fresh product. The device comprises a hollow body, one or more means for moving air or a gas through the hollow body, a surface within the hollow body, the surface comprising a metal oxide, and a source of UV light within the body to direct UV light onto the surface comprising the metal oxide, wherein irradiation of the metal oxide with the UV light modifies the air or gas moved through the device so that release of the modified air or gas from the device into the atmosphere around the fresh product extends the shelf life of the fresh product.

The present disclosure relates to an air modifying device for extending the shelf life of a fresh product and to methods of extending the shelf life of fresh products. Certain embodiments of the present disclosure comprise an air modifying device for extending shelf life of a fresh product. The device comprises a hollow body, one or more means for moving air or a gas through the hollow body, a surface within the hollow body, the surface comprising a metal oxide, and a source of UV light within the body to direct UV light onto the surface comprising the metal oxide, wherein irradiation of the metal oxide with the UV light modifies the air or gas moved through the device so that release of the modified air or gas from the device into the atmosphere around the fresh product extends the shelf life of the fresh product.

Provided are methods of reducing and killing bacteria and fungi, and photodynamic treatment methods and sterilization methods using the methods of reducing and killing bacteria and fungi. The method of reducing and killing bacteria and fungi includes bringing a composition including a Ligularia fischeri extract or a fraction thereof as an active ingredient into contact with cells or tissues of a subject and irradiating cells or tissues of a subject in contact with the composition with an absorbable wavelength of excitation light.

Provided are methods of reducing and killing bacteria and fungi, and photodynamic treatment methods and sterilization methods using the methods of reducing and killing bacteria and fungi. The method of reducing and killing bacteria and fungi includes bringing a composition including a Ligularia fischeri extract or a fraction thereof as an active ingredient into contact with cells or tissues of a subject and irradiating cells or tissues of a subject in contact with the composition with an absorbable wavelength of excitation light.

An ultraviolet device for potato peel ripening includes a left protection plate and a right protection plate, wherein a first-stage potato-soil separation device and a second-stage potato-soil separation device are sequentially arranged between the left protection plate and the right protection plate, a triangular ventilation pipeline is arranged above the first-stage potato-soil separation device and the second-stage potato-soil separation device, front air outlets are formed in the surface, corresponding to the first-stage potato-soil separation device, of the triangular ventilation pipeline, lower air outlets are formed in the surface, corresponding to the second-stage potato-soil separation device, of the triangular ventilation pipeline, the triangular ventilation pipeline communicates with a centrifugal fan, the left protection plate and the right protection plate are provided with a plurality of plant ultraviolet light supplementing lamps used for irradiating the first-stage potato-soil separation device and the second-stage potato-soil separation device respectively.

An ultraviolet device for potato peel ripening includes a left protection plate and a right protection plate, wherein a first-stage potato-soil separation device and a second-stage potato-soil separation device are sequentially arranged between the left protection plate and the right protection plate, a triangular ventilation pipeline is arranged above the first-stage potato-soil separation device and the second-stage potato-soil separation device, front air outlets are formed in the surface, corresponding to the first-stage potato-soil separation device, of the triangular ventilation pipeline, lower air outlets are formed in the surface, corresponding to the second-stage potato-soil separation device, of the triangular ventilation pipeline, the triangular ventilation pipeline communicates with a centrifugal fan, the left protection plate and the right protection plate are provided with a plurality of plant ultraviolet light supplementing lamps used for irradiating the first-stage potato-soil separation device and the second-stage potato-soil separation device respectively.

The present invention relates a method for increasing the shelf life of fruit comprising the steps of: treating a fruit with UV light from a UV light source, packaging the fruit in packaging film that allows the fruit to be stored in a modified atmosphere within said film, and storing the packaged fruit.

The present invention relates a method for increasing the shelf life of fruit comprising the steps of: treating a fruit with UV light from a UV light source, packaging the fruit in packaging film that allows the fruit to be stored in a modified atmosphere within said film, and storing the packaged fruit.

The present invention relates to a beet juice with an increased intestinal absorption rate, a method for manufacturing the beet juice, and use of the same, and more specifically, to a beet juice with an intestinal digestion and absorption rate increased by transforming high-molecular compounds into low-molecular compounds by low-temperature ripening a beet, with the earthy flavor removed by baking the beet, and with the earthy and bitter taste mitigated by adding a carrot juice or apple juice, and an anti-oxidative, or anti-hypertensive, healthy food composition using the beet juice.