Tarako, which is mainly prepared from the Walleye Pollock ovary, is a popular seafood product in Japan. However strange taste of the product has been reported, which is thought to be related to ovarian maturity. However, this remains to be confirmed. In this research, sensory assessment, electric taste sensor analysis and chemical analysis were carried out. Results confirmed that there is the difference in taste depending on ovarian maturity. However the amount of hydroperoxide, i.e., TMA/TMAO, showed no marked difference. However, the amount of the amino acids conferring the bitterness was higher in immature ovaries than in sufficiently mature ones.

　Stony hard (SH) peaches lack the ability to synthesize ethylene during fruit maturation which imparts a crisp flesh even after harvest. However, they can be made to soften and lose their crispness by being subjected to a continuous ethylene treatment. Ethylene treatment at approximately 10ppm for 2～3 days is necessary for SH peach softening. Under experimental conditions, fruit are exposed to a continuous flow of ethylene in order to avoid CO₂ damage - a method whose associated costs makes it impractical for commercial use. This study aimed at developing a simple technique to soften SH peach fruit so as to have a desirable texture for eating. We found that SH peaches could be successfully softened by a 3-day treatment regardless of temperature (15, 25, or 30℃) using an improved ethylene emitter and a cardboard box having low gas permeability. The concentrations of O₂ and CO₂ in the box were kept above 18.3% and below 2.2%, respectively, during the treatment. No gas injuries were observed in the flesh. In fruit samples stored for 2 weeks at 10 or 15℃ prior to treatment, firmness decreased by the same treatment for 2 days, but the texture was worse than that of the fruit treated on the day of harvest. This study indicates that the firmness of SH peach fruit can be easily reduced using an improved ethylene emitter and a cardboard box with low gas permeability, which is cost effective for commercial applications.

　The concept that fruits on a tree receive ethylene - inhibitory factors ('tree factors') transported from leaves has been supported by several studies. In the present study, the fruit drop and internal or endogenous ethylene synthesis in young 'Hiratanenashi' persimmons were promoted markedly by the leaf - shading or defoliation of fruit - bearing shoots, which supported the existence of 'tree ethylene - inhibitory factors'. The infiltration of a crude leaf extract (extracted in ethanol and dissolved in phosphate buffer), and three leaf - extract fractions of different polarities (hexane, ethyl acetate, and aqueous fractions, and four plant hormones (ABA, GA₃, IAA, and zeatin) into fruit flesh did not inhibit endogenous ethylene production in detached young 'Hiratanenashi' persimmons, and thus the leaf extracts contained none of the expected 'tree ethylene - inhibitory factors'. Thus, some kind of physical action, for instance water supply, rather than substances in the leaves may act as one of the 'tree ethylene - inhibitory factors' in persimmons.

　Broccoli (Brassica oleracea L. Italica Group) senesces rapidly after harvest at room temperature. Ethanol vapor treatment with ethanol pads suppresses senescence of harvested broccoli. In order to comprehensively understand the effects of ethanol vapor treatment on various senescence processes, the expression of genes involved in senescence in harvested broccoli treated with ethylene and / or ethanol were analyzed. Broccoli branchlets were packed in a perforated polyethylene bag with or without ethanol pads and continuously exposed to ethylene or not at 20℃ in darkness. The levels of BoINV2 increased during storage in broccoli treated without ethanol and without ethylene. Ethylene enhanced the gene expression, which was eliminated by ethanol treatment. The levels of BoCAR1-5, BoMT1, BoCP5, and BoSPT1 increased in broccoli treated without ethanol, but no acceleration induced by ethylene was observed. In ethanol-treated broccoli, the levels were suppressed relative to those of broccoli treated without ethanol. The levels of BoAPX1 in both groups of broccoli treated with ethanol tended to be slightly lower than those of broccoli treated without ethanol. No significant changes were observed in any of the treatments with regard to BoGDH. These results suggest that ethanol vapor treatment of harvested broccoli suppressed the expression of genes involved in senescence, leading to suppression of various senescence processes.

　Mechanically defatted soybean flour is a residue of mechanical soybean oil expression. We tried to produce a low-fat soybean yogurt with probiotic activity using mechanically defatted soybean flour. Sixteen strains of lactic acid bacteria were examined for their growth in the fermented soymilk made from the mechanically defatted soybean flour, changes in survival rate in cold storage, and immunostimulatory activity. Production of lactic acid by the tested strains in the fermented soymilk was also determined. ① Thirteen strains grew well in soymilk made from the flour. Strain F47 exerted the highest lactic acid production among the tested strains, and the taste evaluation of the fermented soymilk was excellent. Therefore strain F47 was selected as a suitable bacterium for the fermentation of soymilk made from the mechanically defatted soybean flour. ② Strain H47induced the production of cytokines from macrophage-like cell line J774.1, indicating that this strain had an immunostimulatory activity. ③ Soymilk was fermented using strain H47 at 30℃ for 20 hours, and the viable cell count of strain H47 was more than 10⁸cfu/ml. The fermented soymilk was stored at 5℃ for 7 days, and the viable cell count remained on the order of 10⁸cfu/ml. Our study shows that it is possible to produce probiotic fermented soybean yogurt from mechanically defatted soybean flour.