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.

　ジャガイモの加工特性への関与が考えられるα-アミラーゼをジャガイモ塊茎から精製し，その性状およびジャガイモの物性への影響を調べた。アフィニティークロマトグラフィーおよびゲル濾過クロマトグラフィーにより得られた精製α-アミラーゼを二次元電気泳動に供したところ，48 kDa,pI 5.8と42 kDa,pI 5.8および6.1のタンパク質スポットが確認され，42 kDa, pI 5.8のタンパク質についてN末端アミノ酸配列を解析したところ，既知のα-アミラーゼとの類似性を示した。また精製α-アミラーゼは，pH 6.0および50℃で最大活性を示し，Hg^2＋およびAg^＋にて活性は阻害され，60℃においても20％の残存活性を示した。さらに精製α-アミラーゼ処理により，未処理に対して付着性が70％増加したことから，ジャガイモの加熱調理過程におけるα-アミラーゼの作用が考えられた。