This investigation was made to compare the quality of the Japanese pear, 'Nijisseiki', as grown in Japan and California. Samples of fruit were gathered at normal fruit size at Fresno and Sacramento in California, and Tottori and Nagano in Japan.
Results were as follows :
1. In terms of climatic conditions, maximum and mean temperatures during the growing season were higher in California than in Japan, however, minimum temperature were lower than in Japan. Precipitation in Japan was markedly higher than in California with a monthly mean precipitation of about 100-150mm. Precipitation in California was very low. Consequently solar radiation in California was higher than in Japan, while relative humidity in Japan was higher than in California. 2. In sampling the fruit in both countries, an effort was made to select at normal fruit size. However, according to the Japanese fruit size classification, California fruit fulls in the L class; while the Japanese fruit fulls, in the 2L class. Therefore, the weight, length and diameter of fruit produced in Japan were larger than those in California. The D/L value was slightly higher in Japan than also in California, consequently the fruit in California was also slightly flatter than in Japan. Skin color was also different between Japan and California, however, variability among the four districts was considerable. Flesh hardness of California fruit was conspicuously higher than in Japan (Fresno 5.55kg/cm2, Sacramento 4.98, Tottori 2.21 and Nagano 3.00). The rate of squeeze decreased with increasing flesh hardness in fruit of California. The rate of squeeze was high in fruit of Japan, but there was no relationship between flesh hardness and rate of squeeze. 3. Sucrose and sorbitol concentrations in California fruit were conspicuously higher than in Japan (In Fresno 5.54 g /100ml, Sacramento 6.42, Tottori 3.05 and Nagano 2.64). Temperature differences between day and night, solar radiation, precipitation, etc., may have affected sucrose and sorbitol concentrations. Glucose and fructose levels were similar in both Japan and California. 4. Citric acid concentration of fruit produced in Japan was higher than in California. However, malic acid in California was higher than in Japan. Total acid was the same in both countries.

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Fresh-cut green tip bananas were sliced in several different styles 1) Sections were cut longitudinally 10 cm long 1 cm thick (LCS). 2) Section were sliced into 1 cm thick transverse sections (OCCS). 3) Sections were sliced 30°relative to the transverse, and 60 degree, relative to the transverse (30 CCS and 60 CCS, respectively). Section with peel and without peel were defined as section I and II. All sections were packed in polyethylene bags and stored at 20°C. The color and Hunter L value of the cut surface of all sections changed and all sections showed the browning and softening during 4 days of storage. In both section I and II, the LCS began to brown and soften most rapidly followed by 30 and 60 CCS. These changes were least rapid in the O CCS. No pell-touching benefit was observed for storability of banana sections. In both I and II, the respiration rate (CO₂production) of LCS increased significantly during storage. The rate for the O CCS was the lowest with respiration rate increasing with a increase in cutting angle after 3 days storage. C₂H₄production in all sections I and II increased during storage and again the rate was highest the LCS. Those of the CCSs increased with a increase in angle. The peel did not affect respiration rate or C₂H₄production rates. These results suggest that the deterioration rate and physiological change of sliced pulp tissue from green tip bananas depends on the cutting direction, whereas the presence or absence of peel did not play a significant role in these changes.

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Ashed seaweeds were compared with calcium hydroxide and calcium lactate concerning their effectiveness in maintaining hardness in brined mume fruits. From X-ray diffraction analysis, it was confirmed that the primary constituent of ashed wakame (Undaria pinnatifida) is sodium chloride, while ashed kelp (Laminaria) may contain potasium chloride or sodium chloride. No difference in the effectiveness in maintaining hardness in brined mume fruits was recognized between wakame and kelp, but their effectiveness in maintaining hardness was a little lower than that of standard hardeners. Also, with regard to pectin composition in brine mume fruits, no significant difference was observed between those treated with ashed seaweeds and standard hardeners. The peel color of brined mume fruits treated with ashed seaweeds was observed to be a greenish color (a lowering of a and b values in hunters color), and to have an increased yield because there was no occurrence of shrinkage. Based on these results, it is thought that ashed seaweeds are a feasible alternative to the use of conventional hardeners of brined mume fruits.

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Crude oil from nata de coco scrapings was extracted using the modified Cruz-Bernardo process and oil refining was done by alkaline method. Chemical properties of the refined oil revealed that the differences in the sources of coconut, extraction method and refinement process do not affect the properties of oil as evidenced by the values obtained which fall within the acceptable established constants for coconut oil from fresh coconuts. Storage stability studies of the extracted crude oil at ambient room temperature for six-and-a-half months showed that oil stored in colored containers and treated with.035% α-tocopherol was significantly less prone to hydrolytic rancidity as compared with the untreated samples. However, crude oil from nata de coco cream has significantly higher free fatty acid values when compared with oil samples from fresh coconuts. Utilization of refined oil from nata de coco cream for deep-frying of plain prawn crackers showed in no significant difference the over-all quality of the samples deep-fried in two commercial brands of coconut oil.

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