The cause for differences in the specific gravity of potatoes was examined. Thereupon potatoes with different specific gravity, properties of pectin was compared which was the cell binding material. As a result, the total pectin volume of the high specific gravity sample was 1.4 times of 1200 mg/100g in comparison with the low specific gravity sample. Insoluble pectin fraction of the low specific gravity sample showed high composition in comparison with its high specific gravity sample. Endothermic peaks were detected at 61°C and 85°C with both samples as a result of the thermal analysis of insoluble pectin fraction. However, the endothermic capacity of the low specific gravity sample was about 1.4 times in comarison with the high specific gravity sample. Ca and Mg content in AIS of the low specific gravity sample were about 6 times with Ca, about 1.6 times with Mg in comparison with the high specific gravity sample. The Potatoes were softened with EDTA and hardened with Ca, Mg. Water solubilization rate of the pectic substance of potatoes increased with EDTA and decreased with Ca, Mg.

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We reproduced with outdated production of awamori by process of si-jiru (SJ); steeped in water with rice without washing and had used in 1960's. Being storaging awamori for 5 years, the resultant awamori was analyzed its compound and evaluated taste and flavor. Ester, TBA value and OD₂₆₀ of awamori produced by SJ process higher than that without process of SJ (ordinary processed). Where as butyric acid, characteristic of SJ's odor, was not detected in awamori produced by SJ process. It found that butyric acid volatized fermentation or assimilated by mould and yeast, and changed another chemicals. Concentration of metalsin mash produced by SJ process was the same as that ordinary process. All flavor of awamori produced by SJ process higher than that of awamori from ordinary process. Sensory evaluation was done by 30 panelists, resultant awamori with SJ process had a heavy taste, rich body and a good score in total evaluation with a significant difference. Especially, panelists, 31 years old over gave good score, so it was hopeful to veriety for awamori produced by SJ process.

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Pitaya (Hylocereus undatus Britt. et Rose) is in the Cactaceae family and is native to and and semiarid regions. Pitaya fruits have 17-19° Brix and are a good source of minerals, glucose, fructose, dietary fiber and vitamins. They are normally consumed fresh or preserved in jams, syrups, or candies, and their juices can be used as a drink base with other beverages or used in flavorings and food colorings. Because pitaya can withstand prolonged drought, it is considered to be a potential economic crop for semiarid regions. Soluble solids and enzyme activities in the core part, stylar-end, and peripheral part of the fruit were determined for varieties Vietnam (white flesh) and Hsian Lung (red flesh). The predominant sugars in the fruit are glucose and fructose. The patterns of sugar distribution in various parts were closely related to invertase activity and amylase activity in the tissues. The high ratio of glucose to fructose was attributed to the hydrolysis of starch by amylase.

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The effect of the present purified antioxidative substance on inhibiting inhibit variation was studied by a UV mutable (Umu) test using TA1535/pSK1002 strain (rat typhoid bacillus 1535 variant strain). The variant used were three species, namely, Tip-p-1 (3-amino-1, 4-dimetyl-5H-pyrido {4, 3-b} indole) and Trp-p-2 (3-amino-1-melthyl-5-H-pyrido {4, 3-b} indole), as well as IQ (2-amino-3-metylimidazo {4, 5-f} quinoline). Inhibition of 30-40% was observed in the extract of freeze-dried pork subjected to heat-steam treatment, and as to the variation inhibition ratio, a strong effect of 74-100% was recognized in the purified antioxidative substance. It was said that active oxygen is closely concerned with the occurrence of the variant, so it was presumed that the purified antioxidative substance shows a high inhibition effect due to its action of eliminating active oxygen.
Vapor-heat treatment of freeze-dried meat for 60 minutes resulted in a loss of lipid rancidity due to development of an antioxidant activity. Because an aminocarbonyl compound synthesized in broth has been clarified to be a causative agent of this phenomenon, antimutagenicity of this antioxidant was investigated in this study.
The following results were obtained from this study :
The mutagenic activities of Tip-p-1, Trp-p-2 and IQ were inhibited by this antioxidant.

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To develop an non-destructive method to evaluate nourishment and freshness of leaf vegetables, visible spectroscopy using 3 kinds of fiber optics was used to estimate the carotene contents in 4 kinds of leaf vegetables. (1) The spectra of the leaves of vegetables were measured with there times with 3 kinds of fiber optics in the transmittance mode, the reflectance mode and the interactance mode. The carotene were measured by the HPLC method. Multiple regression analysis was carried out to relate the carotene contents to the first spectral data by three mode. The coefficients to determine the carotene contents with spectral data in transmittance mode, absorbance, reflectance mode and interactance mode were 0.664, 0.773, 0.728, 0. 377, respectively. Absorbance and reflecance data were suitable to estimate the carotene contents of leaf vegetables. (2) Suitable wavelengths for estimation of carotene contents were studied with the relation of the spectra for carotene and chlorophyl standards. (3) Absorbance and reflectance spectra were divided into a calibration set and a prediction set, and the predicting equations were constructed using calibration sets respectively. The carotene contents of samples in the prediction set were estimated by the predicting eqations. As a result, the prediction equation constructed using reflectance spectra gave the highest prediction. The coefficients of determination using reflectance spectra were 0.65 and the standard error of prediction was 420. It was suggested by neans of visible spectroscopy using fiber optics it is possible to estimate carotene contents in leaf vegetables.

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