We investigated the effect of irradiation with 3 different types of fluorescent lamps (FL20S・BLB, FL20S・W, and FLR20S・FB) on the color enhancement of strawberry fruits. Visible light as well as Ultraviolet (UV) rays enhance the color of strawberry fruits. The effect of UV light on anthocyanin synthesis in the strawberry fruit differs greatly with the degree of ripeness of the irradiated fruit. In the fruit advanced to about half or more of thesurface, coloring was inhibited with UV light. The analysis of the intensities of the UV radiation emitted by the fluorescent lamps revealed that the intensity sufficient for enhancing the color of unripe strawberry fruit was approximately0.14W･m^－2.

　In this study, PE activity and the degree of pectin esterification were measured to analyze the effect of PE. PE activity was detected in all cultivars. Furthermore, the reduction in the degree of esterification due to boiling is suggestive of PE activity. PE involved in texture and potato processing by elevate action of PG on pectin during boiling in conjunction with solubilization by deesterification of pectin.

　Microorganisms have been reported to exist in many edible flowers and leafy vegetables. The total viable bacterial counts (TVBC) in edible flowers and leafy vegetables have been reported to have reduced after treatment with electrolyzed acidic water (EAW). In this study, we determined TVBC in chrysanthemum, roses, and flower of perilla during 2 days holding after treatment. We performed the following 3 treatments in all flowers: washing with EAW, washing with purified water, and no treatment. EAW treatment was reduced to one-tenth values immediately after treatment, however, TVBC of all materials increased to the same levels after 2 days holding of all materials. We clarified that EAW indicated the best effectiveness for reducing microorganisms, and it had better use edible flowers immediately after EAW treatment.