In this study, we made pickles from new savory wild radish and determined the changes in the endogenous contents of the roots during the soaking processes. The changes in weight and endogenous contents of the roots, such as total soluble solids; total phenol concentrations; and reduced ascorbic acid, varied according to the soaking methods. The concentration of isothiocyanate in the roots increased during the pickle curing process. On the basis of these results, we concluded that the roots of new savory wild radish can be used as raw materials for making pickles.

　We investigated damage caused by shock in 'Tochiotome' strawberries by considering fruits with using two types of firmnesses (approximately 5.1 and 6.1 N). Two types of fruits were harvested at different times and were packaged by using a conventional form fruit tray. The fruit were dropped from heights of 0.10, 0.15, 0.20, and 0.25m, and the relationship between shock acceleration and damage occurrence and between shock frequency and damage occurrence were determined; the relationships were observed to be well described by power approximate curve. For the fruit with a firmness of 5.1 N, shock frequencies required to damage the fruit were approximately 34% lesser than those required in the case of 6.1 N for each shock acceleration value. Simulation of damage occurrence during transportation by a home delivery service indicated that such differences in the fruit firmness significantly influence the shipping quality of fruits. Therefore, more effective or improved packaging methods should be developed for transporting strawberries with a low firmness.

　In this study, α-amylase from potato tuber was purified and characterized for the analysis of potato processing. One subunit (42 kDa, pI 5.8) of purified α-amylase showed high homology with known glycosidases. This enzyme exhibited optimum activities at pH 6.0 and 50℃. In addition, α-amylase showed 40% activity at 60℃. The adhesiveness was increased by 70% after treatment with purified α-amylase. These results suggested that α-amylase was active during cooking.