The effects of Royal Jelly protein hydrolysate (6 %HRJ) on lipids and secondary oxidative products level of plasma and liver in cholesterol (Control) fed rats was investigated in comparison with royal jelly protein (6%RJ). The amount of total cholesterol in plasma, which was increased by the Control diet, was decreased by HRJ diet group more than by RJ diet group. HDL cholesterol/total cholesterol was increased by both groups. TG in plasma was similarly decreased by both groups. The lowering of cholesterol level in HRJ group was more markedly than that in RJ group, and the lowering of TG level in liver was the same in HRJ and RJ group. Although the TBARS value of liver in RJ and HRJ diet group were decreased in comparison with Control diet group, there was no difference its tendency in plasma. These results suggested that the cholesterol lowering effect in plasma and liver, detoxication in liver were obtained by feeding of HRJ.

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Low oxygen and/or high carbon dioxide significantly suppressed respiration, yellowing and decay of Chinese chives. Especially the combination of low oxygen and high carbon dioxide was more effective compared to the each treatment alone, On the other hand, although Chinese chives did not produce detectable ethylene, ethylene treatment accelarated moderately respiration according to the concentration and slightly enhanced yellowing and decay of leaves. Treatment with 2, 5-norbornadiene, known as inhibitor for ethylene action, suppressed respiration and dacay. However the inhibition of yellowing was weaker than that of other crops known, It implied that ethylene might not act direct role for yellowing of Chinese chives, although the compound affect dacay of the leaves at the end of storage.

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The potential benefits of hot water treatment (HWT), calcium chloride and plastic film package were evaluated on banana fruit (Musa, AAA group, cv. Cavendish). Fruits were treated with hot water (40, 45 and 50°C for 10-50min) alone or in combination either with 4% calcium chloride solution or 4% CaCl₂ and polyethylene bags (0.03mm thickness). Banana fruit ripening was delayed significantly when the fruits were exposed to hot water, 4% CaCl₂ solution and in combination with plastic film package (0.03mm thickness). High CO₂ concentrations inside the plastic film significantly effective to reduce ethylene production, increased ethanol, controlled decay and extended the shelf life of banana fruits. The results of ethylene and carbon dioxide analysis within polyethylene bags or jars showed that HWT and 4% CaCl₂ solution suppressed both C₂H₄ evolution and respiration.

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The total viable bacterial count was determined with seven kinds of fresh-cut salad products for the duration of a year. Group A consisted of four different takeout salad products sold in sealed packages, while group B consisted of three different takeout salad products prepared and served at restaurants. Generally, the total viable bacterial counts of purchased salad products were strongly correlated with the ambient temperature and number of foodborne illnesses. When disinfected with electrolyzed acidic water, group A resulted in no significant bactericidal effect, while two samples in group B showed strong bactericidal effects. These results and the high initial bacterial counts in group B suggested possible cross-contamination during the serving process of the above two samples. The study indicated that successful prevention of microbial contamination requires thorough training of workers on sanitation control as well as low temperature distribution and storage.

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Olive leaves were dried between 25°C and 150°C or were freeze-dried, the effects of drying temperature on oleuropein contents of olive (Olea europea L.) leaves were estimated. A specific drying temperature region from 65 to 80°C was revealed a declining region of oleuropein contents in the leaves. When olive leaves were treated with boiling water, the oleuropein contents were restored. Enzyme activities might be related to this declining and inactivated with boiling water.

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To assess the stability of DNA from heated food products, the PCR of the 18S rDNA gene was utilized. The results show as follows; 1. DNA extracted from heated wheat flour was available for PCR amplification when heat temperature was less than 130°C. 2. DNA was directly decomposed by heat over 130°C. 3. DNA in food products was stable for heat compare with DNA or DNA of wheat flour. As a result, the thermal history of the center of the food product is important for DNA thermostability.

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