Hinokitiol (HT) is a food additive with strong iron ion chelating activity, antimicrobial activity, and ethylene biosynthesis inhibition. In this research, the effects of mixed gelatin (GE) and konjac glucomannan (KGM)-based edible coatings with HT and odorless coconut oil (OCO) on the postharvest quality of persimmon (Diospyros kaki L.f.), Japanese pear (Pyrus pyrifolia (Burm. f.) Nakai), and apple (Malus pumila Mill. var. domestica Schneid.) fruits were investigated. Fruit samples were treated with the edible coating by dipping method and physicochemical properties and disease severity caused by gray mold were determined at 25℃. The results showed that HT-incorporated coating was detrimental to persimmon quality, causing rapid softening and browning, but beneficial to pear and apple quality, inhibiting gray mold rot and ethylene production when HT at more than 1,500 mg L^-1 concentration was incorporated. However, the coating also induced browning and fermentation in pear and apple after 14 days of storage. Therefore, this HT-incorporated edible coating could be applied for short-term preservation of pear and apple at ambient temperature, but not for long-term storage or for persimmon.

　This study investigated berry drop characteristics of the grape cultivar ‘Shine Muscat’ under different storage periods and packaging conditions. The samples were stored at 2℃ with 85% relative humidity (RH). In the improved packaging, loose space was filled with stacked polyurethane sheets. Repetitive drop shock tests for conventional and improved packaging were conducted after storage periods of 0, 15, 27, 44, and 60 days. The improved packaging reduced berry drops caused by repetitive drop shocks. Moreover, the changes in berry drop were fitted to a cubic equation, and a trend of recovery was noted at 27―44 days. Trend of berry drop occurrence was similar in both packaging but reduced overall in improved packaging. The weight per berry and degree of weight decrease did not affect berry drop characteristics. We assumed that the ease of berry dropping of ‘Shine Muscat’ and their changes during storage were controlled by another factor. In addition, berry drops could also be inhibited by improved packaging. Recovery characteristics were ascertained by specific long-term storage periods and highly repetitive drop shocks. Therefore, these results would be particularly beneficial for the safe longterm storage and transportation of grapes.