A method was proposed to determine the optimum packaging conditions for modified atmosphere packaging (MAP) of sweet cherry fruit. This fruit has an optimum gas composition for maintaining quality, however, we have yet to determine this optimum gas composition. Sweet cherry fruit respiration rates were measured in chambers in which different O₂ concentrations were maintained. The gas permeability of plastic films were measured. Packaging conditions for producing different gas environments are a combination of package surface area and gas permeability, and under optimum conditions, the diffusion rates of oxygen and carbon dioxide into the package are equal to the respiration rate. Experimental O₂ concentration results for sweet cherry fruit packaged in plastic films were in good agreement with the predicted in-package O₂ concentrations. It was not necessary to experiment by trial and error to determine the optimum packaging conditions. Changes in in-package gas composition, sugar content, acidity, and appearance were determined for sweet cherry fruit storage at 20°C. When 100g of sweet cherry fruit was packaged in low-density polyethylene film (thickness : 18 and 36 μm, size : 10×10cm), O₂ concentrations within the pouch were equilibrated at 1-2% and 7-9% and these were found to be optimum for maintenance of axis wilting.

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The chemical properties of fish sauces (n=66) collected from Thailand, Vietnam and Japan were determined. As results, the salt content, pH, for mol nitrogen content, free amino acid content and total nitrogen content ranges of these sauces were 14-28%, 5-8, 0.23-4. 22g/100ml, 1.75-22. 51 g/100ml and 1-6g/100ml, respectively. These ranges were wide compared with previous reports. In addition, fish sauces with a high total nitrogen content had a high peptide nitrogen content. Note that peptides are related to body function. The average of peptides in all the fish sauces was 32% of total nitrogen content. The Thai and Vietnamese sauces showed higher peptide nitrogen contents than the Japanese sauces. Note that fish sauces in Thailand and Vietnam, which are in the subtropical zone from the tropical zone, are ripened at higher temperatures than those in Japan, which is in the temperate zone. Therefore, it was presumed that the decomposition of fish meat protein by protease was faster in Thailand and Vietnam than in Japan. Moreover, the glutamic acid contents at 12% on average were higher than the total free amino acid contents. However, there were some samples with glutamic acid contents of 20-30%, which were higher than the glutamic acid content of fish meat protein. These samples were considered to have been supplemented with glutamic acid.

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In this study, we investigated the postharvest changes in the activities of invertase (EC 3.2. 1.26), sucrose synthase (SS; EC 2.4. 1.13) and sucrose phosphate synthase (SPS; EC 4.4. 1.14) and their relationships with sugar content during storage of eggplant (Solanum melongena L. cv. Senryou) fruit at 13 and 25°C for up to 14 days. Firmness and color change were used as the quality index of eggplant during storage. The acid invertase activity in the soluble fraction (SF) of the eggplants stored at 25°C was significantly higher than those of the eggplants stored at 13°C on days 11 and 14. In the cell-wall-bound fraction (CWBF), the activities were higher throughout the storage period. The acid invertase activity in the CWBF was 22-25 times higher than the SS activity on day 8 at 25°C. The SS and SPS activities in the eggplants stored at 25°C were the highest on day 14. Low-temperature storage was effective in decreasing invertase activity in both fractions, thereby suppressing sucrose degradation compared with high-temperature storage. Low-temperature storage at 13°C cause no chilling injury to the eggplant. It was even effective in maintaining the sucrose content, color and firmness of eggplant fruit.

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To optimize the packaging of peaches and reduce the level of damage occurring during transport, the effect of a gap in the central section at the bottom of packing boxes was investigated on the occurrence of fruit spin caused by vibration. Moreover, the effect of adding adhesive to the foam-nets used to pack each fruit was studied in order to reduce fruit spin. It was found that peaches packed in the usual packaging style (wrapping individual fruit with a foam-net and packaging into a box with a 5 mm thick urethane foam sheet at the bottom) were spun even by the low acceleration level that occurs in actual transport conditions. However, the occurrence of fruit spin was alleviated by reducing the gap at the bottom of the box. Moreover, it was found that adding adhesive to the foam-nets was effective to reduce the fruit spin caused by vibration. Then, the effects of the combination of reducing the gap at the bottom of the box and adding adhesive to foam-nets was investigated with regard to changes in the appearance and firmness of peach fruit. As a result, such a combination might be effective to reduce fruit spin and alleviate the occurrence of pubescence exfoliation and decreases in firmness although not fruit discoloration.

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Dumplings (Japanese Dango) with added mushroom (Shiitake, Eringi, Maitake or Mushroom) were produced by addition of 0.5% mushroom as dry matter to rice flour. After being kept at 25°C for 24 hrs, the hardness of the dumplings was measured. It was found that only Shiitake controlled the hardening of dumpling and the degree of gelatinization of starch measured by β-Amylase·Pullulanase (BAP) method declined gradually. These effects became more pronounced with increasing concentration of Shiitake. It was assumed that an enzyme in relation to saccharides contributed to the control of the hardening because the effect was not found when Shiitake was heat-treated. In the Shiitake dumpling, sugar composition changed and only glucose concentration increased slightly in process of time. From these results, it seemed that glucoamylase and other factors affected control of the hardening.

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Sasa leaves growing wild in east area of Hokkaido, Japan, and soil were collected a two month from May to Nov. of 2005. Isoorientin was extracted with MeOH from sasa leaf, and prepared with liquid-liquid distribution and then column chromatography. The quantitative assay of isoorientin was used with LC/MS. Soil constituents were determined about mineral elements (Na, Mg, Si, P, Ca, Zn, B) and the nitrogen in the form of nitrate (NO₃^-) and soluble N applied as anmonium (N₄⁺). Isoorientin content of sasa leaves were correlated with phosphorous (r=-0.540 P<0.01) in lower layer soil (depth 20-30cm). However, there was no correlation between isoorientin content and other constituents in soil. Isoorientin content of sasa leaf grown in open field was higher one grown in forest floor, was high in May and Nov., and the tendency to decrease in July to Sep. Isoorientin content of Kumai sasa (Sasa senanensis REHDER) was lowest during sasa genus grown in Hokkaido. Isoorientin content of sasa leaf growing in snow, at relative light intensity 0%, was ca. 30 (ug/g dry matter), and increased to ca. 200 (ug/g dry matter) for 2 weeks after removal snow from leaf in Apr. of 2006. Sasa leaf grown above snow, at relative light intensity (rPPFD) 35%, contained ca 310 (ug/g dry matter) of isoorientin. Therefore, the habitat isolation may have been caused by the difference of isoorientin content of sasa leaf.

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We studied fresh and processed fruit and vegetable consumption of the last decade in Hungary on Hungarian Bureau of Statistics and GFK Hungaria household study data and on macro-economical data. Methodology difficulties have been explained in categorization of products during data collection. Long term data show increase despite ups and downs, but recent consumption level do not meet the expectations based on recent FAO/WHO suggestion, despite positive moral background and sporadic promotion campaigns in Hungary. Huge differences can be seen in consumption of different products between 1994 and 2004 in the fruit and vegetable category. As a whole, the consumption structure of vegetables is more stabile, but than of fruits. Consumption of processed products increased in case of fruits and vegetables, but the ratio of these products is still low and has minor effect on the total. Ratio of in-home processed products within the total category parallel decreased. It is advised that subcategory, or product level approach is necessary instead of repeated general fruit and vegetable promotion campaigns. Processing industry deserves more involvement from supply level here.

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