The effects of 1-methylcyclopropene (1-MCP) treatment in a plastic-lined corrugated cardboard box prepared for MA packaging (MA box) on the shelf life of Japanese pears and apples were investigated. The half periods of 1-MCP concentration in an MA box sealed by using adhesive sealing tape applied on the center seam of the top and bottom (single-strip closure) or all edges of the flaps (six-strip closure) were estimated to be 5.23 h and 9.06 h, respectively. 'Kosui' and 'Shinsei' Japanese pears and 'Orin' apples were exposed to 1-MCP at initial concentrations of 0, 1 and 2 μℓ・ℓ^－1 for 24 h in an MA box sealed by either of two methods, i.e., single-strip closure or six-strip closure. The treated fruits were then stored at 20℃ in an open MA box for 2 weeks for 'Kosui', 3 weeks for 'Shinsei' and 6 weeks for 'Orin'. The qualities of the fruits treated with 1-MCP in a sealed MA box were almost equivalent to those of the fruits treated with 1-MCP in a gas-tight container for all cultivars after storage, regardless of 1-MCP concentration and the sealing method used. Storage in an MA box without 1-MCP treatment was ineffective in improving the shelf life of Japanese pears and apples. 1-MCP treatment in an MA box is thought to be useful in the direct-to-consumer sales of Japanese pears and apples.

　Coix lacryma-jobi var. ma-yuen contains functionally important nutritional constituents. Monascus pilosus is a microorganism used for the preparation of koji, and it also contains biologically active components. Therefore, production of koji with Monascus pilosus contributed to the development of foods of high nutritional value. However, there has been no detailed study on solid fermentation of Coix lacryma-jobi var. ma-yuen with Monascus pilosus. In the present study, we performed solid fermentation and traced the time-dependent production of functional constituents during the fermentation process. The production of free amino acid, γ-aminobutyric acid (GABA), anti-oxidant activity, and OD₅₀₀ value was found to increase with the growth of Monascus pilosus.

　The effect of the pectin decomposition in cooking rice was investigated. Samples were nine types of non-glutinous japonica and indica, we measured pectin content of the milled rice, as well as cooked rice and the polygalacturonase (PG) activity. Pectin content was 291～133 mg/kg (dry weight) in the milled rice and 179～89 mg/kg (dry weight) in the cooked rice. The short-grain japonica rice of non-glutinous type had more pectin than indica one. The pectin decreased by 40.7～33.3 % in cooking rice. PG activities of the samples were 35～23 U/g (fresh weight). The extent of decomposition of pectin was correlated to the values of hardness of cooked rice (r＝－0.800, p＜0.05) and the PG activities of milled rice (r＝0.677, p＜0.05).

　Without the cooperation of the supermarket, it is very difficult to continuously measure the storage temperature within the display cases of fresh fruit and vegetables or the on-site temperature distribution of the supermarket. We conducted this research in cooperation with a major supermarket in the Okinawa Islands. The temperature and humidity during transportation from the central depot to some stores, and storage temperature of refrigerated display cases for fruits and vegetables were measured in order to investigate the quality management of fresh fruit and vegetables during daily delivery and sales operations in56stores in the Okinawa prefecture. Temperature and humidity were measured by recording thermometers every10seconds during delivery and in the refrigerated display cases. The surface temperature of the fruit was indirectly measured by an infrared thermometer. Delivery from the distribution center to the store was mainly done using a van- type truck without temperature control. Insulated roll box pallets and gel ices were used for the delivery of the fresh fruit and vegetables, so that they could be transported in conjunction with foods that required no refrigeration, hence reducing transportation costs. The cold storage temperature at the supermarket was 9℃ on average, so fruit and vegetables could be kept in the store for a few days and not in refrigerated display cases or cold storage. However, if kept at this temperature for an extended period, chilling injury symptoms will occur on tropical and subtropical fruits in the display cases or during removal from storage.