Light green bananas were purchased directly from a banana processor, immediately after ethylene treatment. Bananas were cut into 3 cm slices, and sections were taken from the middle part of the fruits. These sections were treated in 3 different ways: dipped in electrolyzed acidic water and then air dried (EAW), dipped in purified water and then air dried (PW), and no treatment (Control). All sections were placed into 3 unsealed polyethylene bags in according to the 3 different treatment groups and held at 20℃ so that ripening process could be observed. In this study, it was noted that the yellowing and formation of sugar spots on the peels of EAW-treated sections were delayed compared with those on the peels of sections given other treatments. The sweetness of the pulp increased, and astringency of the pulp declined during storage of all sections, however, the EAW-treated sections exhibited a delay in these changes. The production rates of both CO₂ and C₂H₄ increased within 3 hours due to the injury response. The CO₂ and C₂H₄ production rates of PW-treated and untreated control sections peaked on day 2, and the production rates of the EAW-treated sections were lower and peaked on day 3. There were no significant differences in the decrease of alcohol insoluble solids (AIS) or the increase of sugar content in the PW-treated and control sections. However, the EAW-treated sections had slightly lower levels of sugar than the PW-treated and control sections. All sections showed an insignificant decrease in phenol content, and differences among the treatment groups were small. To determine the relationship between the total viable bacteria counts (TVBC) and the ripening reaction, samples were taken from the middle and cut surface on the peel of the sections or the middle and the cut surface of the pulp. Microorganisms were detected on the peel samples on day 0; however, the samples were then sterilized by the EAW treatment. As the experiment progressed, the TVBC on both the middle and the cut surface of the peel increased. There were no microorganisms detected either in the middle or on the cut surface of the pulp on day 0. TVBC on the cut surface of the pulp increased faster than that in the middle of the pulp. The rate of increase in TVBC was fastest on the peel of the PW-treated sections and the rate of increase in TVBC was slowest on the peel and pulp of the EAW-treated sections. This study showed that sterilization of banana sections with EAW treatment decreased the number of microorganisms, and this decrease might delay the ripening of bananas sections.

　A combination of electrolyzed acidic water (EAW) and ultrasonic vibration treatments or an alcohol treatment was performed to examine bactericidal effects on the Japanese hornwort (Cryptotaenia japonica Hassk.). Disinfection of Japanese hornwort leaves by EAW alone or combined treatment with EAW and ultrasonic vibration did not affect their appearance or chlorophyll content. The treatment with EAW alone showed some bactericidal effect, and the combined treatment with EAW and ultrasonic vibration (30 seconds) increased the effectiveness. Longer ultrasonic vibration for 5 minutes provided an effect that was similar to the effect of 30-sec. treatment. Bactericidal effect with80% ethanol solution was almost equivalent to that of the combined treatment with EAW and ultrasonic vibration. The bacterial counts were reduced when a suspension of a leaf in water was diluted by 50-fold or more of EAW or 5-fold or more of ethanol. This result showed that EAW or ethanol failed to fully disinfect Japanese hornwort leaves because these disinfectants did not have direct contact with microorganisms inside the leaves. In addition, EAW treatment was effective not only in disinfection but also in reduction of water loss from Japanese hornwort leaves during storage.

　To investigate the use of quinoa starch in milk jelly, material and sensory evaluations were performed in 3 types of milk jellies prepared with quinoa starch as the test sample, and low methoxyl pectin (LMP) and agar as the controls. Static viscoelasticity measurements indicated that all 3 types of milk jellies could be represented by a six-element mechanical model. The instantaneous elastic modulus accounted for a large proportion in all 3 types of jellies. The values for quinoa and LMP jellies were lower than that of agar jelly. In terms of breaking properties, quinoa jelly, like LMP jelly, had low values for both for breaking stress and breaking energy. In sensory evaluation, quinoa jelly showed better results for the "shine" and "color" categories than did LMP and agar jellies.

　The general composition, collagen and sensory profiles were compared between spent laying hen muscle and broiler muscle to determine the best function as a food material. The moisture and fat contents were lower and protein content was higher in spent laying hen muscle than in broiler muscle. The total free amino acid content was lower in spent laying hen muscle than in broiler muscle; however, the collagen content was comparatively higher in spent laying hen muscle. B reast and thigh muscles from spent laying hens had higher mean values of toughness than those from broilers and the mean values of tenderness and juiciness were lower in spent hen muscle than broiler muscle. Our results suggest that spent laying hen muscle would be more suitable for utilization as processed minced meat because it is a collagen-rich food material.

　The effects of heated skim milk on the physical properties of yogurt curd were determined. The gel strength and water-holding capacity (WHC) of yogurt curds prepared from heated (80℃ and 90℃ for 30 min) skim milk increased significantly relative to that of the yogurt prepared from unheated skim milk. The effects of sodium thiocyanate on the physical properties of yogurt curd were also determined, and the gel strength and WHC decreased as the concentration of sodium thiocyanate increased. These results indicate that the addition of sodium thiocyanate decreased the intermolecular forces between the proteins in yogurt curd, thereby inhibiting the hydrophobic interactions between the proteins. Further, the results suggest that the hydrophobic interactions between proteins and between casein molecules contributed to the increase in the gel strength and WHC of yogurt curds prepared from the heated skim milk.