The effect of 1-methylcyclopropene (1-MCP) treatment within the MA package with a lower 1-MCP permeability than low-density polyethylene on apple (Malus pumila Mill.) quality was investigated. Two or three apples packed in the MA package with 1-MCP at an initial concentration of 1 or 2 ppm were stored for 4 weeks at 20℃ for 'Jonagold', for 8 weeks at 20℃ for 'Orin' and for 31 weeks at 2℃ for 'Fuji'. The efficacy of 1-MCP treatment within the package was almost equivalent to that of the 1-MCP treatment in a gas-tight container for 'Jonagold' and 'Orin'; however, such a treatment was less effective than the treatment in a gas-tight container for 'Fuji'. The treatment within a package suppressed the ethylene production and respiration of the apples for all cultivars. Both ethylene production and respiration rate, however, began to rise within 4 weeks for 'Orin'. The decreases in oxygen concentration in the package were considered insufficient for improving apple quality during storage whether or not 1-MCP was enclosed in the package. In future studies, it is necessary to clarify the gas permeability of packaging films suited for 1-MCP-treated fruit and the effective period of 1-MCP treatment for the practical use of such a treatment in combination with MA packaging.

　The taste of Takuan (Japanese pickled radish) from two radish varieties was investigated. 'Tanabe', one of the traditional radish varieties in Osaka (Naniwa), has a distinctive and strong pungent taste as compared with 'Taibyosobutori', which has a sweet taste. Two types of Takuan pickles were evaluated by 121 panelists (male and female from teens to 60 years old). We investigated the relationships between the age, sex and taste preference of the panelists. The taste preferences of the panelists for Tanabe and Taibyosobutori were evaluated. The obtained results indicate that Tanabe Takuan pickles have a high commercial value among 45% of the panelists and that elderly panelists prefer a distinctive pungent taste. Forty-nine percent of the male panelists and 37% the female panelists preferred the pungent taste. In other words, males like the taste of Tanabe more than that of Taibyosobutori. In particular, 63% of the male panelists in the 50 and 60 age groups preferred the taste of Tanabe more than the taste of Taibyosobutori. The abilities to test differences in Takuan pickles were the same for all the groups. However, the males preferred the pungent taste. Therefore, we conclude that age and sex affect taste preference. Moreover, males like the pungent taste more than a sweet taste when they become old.

　The purpose of this study is to clarify the process of the formation of yuba films and to improve the established strategies for their manufacture. Towards this end, we investigated the interactions among soybean proteins, which are assumed to be essential for the formation of yuba films. Among the various regents tested in this study, NaSCN and NaCl were found to be the most effective in enhancing the formation of yuba films. Our results showed that the yuba films prepared with the addition of NaSCN and NaCl had a higher protein content and weight than the yuba films prepared without their addition. Our findings suggested that disulfide bonding, hydrogen bonding, ionic bonding, chelate bonding, hydrophobic interactions, and electrostatic interactions were more important than other intermolecular interactions occurring among soybean proteins during the formation of yuba films.