To determine the extractive components of 'Heshiko' rice bran, a kind of fermented seafood, flesh mackerel was pickled in rice bran mixture and then evaluated after six months of fermentation. During the fermentation period, taurine and vitamin A were transferred from the mackerel into the rice bran since rice bran mixture does not have these compounds. Vitamin B levels in the 'Heshiko' rice bran increased, while vitamin E levels remained unchanged and were the same as compared to the rice bran mixture. Throughout the fermentation process, levels of most of the free amino acids were significantly increased. Notably, histidine was converted into histamine by microorganisms; however, the histamine levels present in 'Heshiko' rice bran were under the possible allergic reaction level threshold. The increased levels and profiles of organic acids and amino acids suggested that these components might contribute to the characteristic taste of 'Heshiko' rice bran.

　Eggplant is a frequently eaten vegetable in Japan. A number of cultivars adapted for particular climatic environments have been developed in various regions of Japan. The Mizu-nasu eggplant, the fruit of which is mostly used to produce salted pickles, has been cultivated in the Senshu District in Osaka over time. We compared its chemical components with those of several cultivars (Torikai, Chikuyo, Kurowashi, Senryo-2, Masumi, and Shiro-nasu) that vary in shape, appearance, and additional properties to clarify the quality characteristics of Mizu-nasu. Senryo-2, Chikuyo, and Kurowashi had higher anthocyanin contents than those of Mizu-nasu and Torikai. The peel of every cultivar contained chlorophyll; however, the content was highest in Senryo-2. The polyphenol content in the peel was highest in Kurowashi. Polyphenol oxidase (PPO) activity was highest in Shiro-nasu and lowest in Mizu-nasu. In addition, the degree of browning was highest in Shiro-nasu and lowest in Mizu-nasu. These results indicate that Mizu-nasu fruit could be suitable for processing as salted pickles due to low levels of polyphenol and PPO activity as compared to the other cultivars.

　Components, that affected the mealy texture of squash fruit (Cucurbita maxima Duch.), were measured non-destructively using near infrared spectroscopy, and changes during storage were investigated. The texture of squash fruit was evaluated by measuring the firmness of steamed squash fruit mesocarp. Thus, the delimiting firmness was determined to be 1.6 N, which distinguished mealiness or stickiness. A strong positive correlation coefficient of 0.92 was found between dry matter content and fruit firmness.

　The dry matter content of squash fruit was measured non-destructively by near infrared spectroscopy, and a calibration model was determined, for practical use. When the dry matter content of squash fruit measured non-destructively at harvest-time was over 19 %, a mealy texture was confirmed. In addition, if the dry matter content of squash fruits measured non-destructively before storage was more than 25 % or 30 %, the fruits could maintain firmness for approximately 30 or 60 days, respectively. The results suggest the possibility of maintaining the mealy texture in squash fruits after 30 storage days in fruit that has a dry matter content above 25 % at harvest-time.

　In order to develop a packaging system for grape berries that would prevent them from falling owing to shocks caused during transportation and handling, we investigated the effects of the direction of the shock on the occurrence of berry drop. To verify this, we conducted a drop test by using a conventional corrugated fiberboard box employed for transporting grapes in Japan. The results of the drop test suggested that attenuation of the shock from the bottom of the box was necessary to prevent the grape berries from dropping. Our results also suggested that in order to reduce the occurrence of berry drop further, free spaces inside the box needed to be reduced. Based on these findings, we designed a packaging system that not only attenuates the shock from the bottom of the box, but also adapts to the different shapes of individual grapes. This was achieved by stacking several sheets of the cushioning material inside the corrugated fiberboard box. The results of the drop test obtained using the above-mentioned packaging system confirmed that this setup was effective in preventing the shock-induced dropping of grape berries. The study also revealed that it was indeed effective to attenuate the impact caused by the shocks, especially those emanating from the bottom and the side walls of the box during transportation and handling.