Modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage methods were applied to squash fruit for long-term storage. Effects of low temperature storage under condition of low oxygen and high carbon-dioxide concentrations on changes in the appearance and constituents of squash fruit were investigated. Results show that MAP storage retained the pericarp color and increased the redness of flesh of squash fruit. The total sugar content and the a^＊ value of the flesh color in MAP storage were higher than those of the control. Moreover, in CA storage, high carbon-dioxide concentration contributed to an increase in the total sugar content. However, low oxygen concentration contributed to the increase of a^＊ value of the flesh color and inhibition of the degreening index of the squash pericarp.

　When squash fruits were stored under the condition of low oxygen and high carbon-dioxide concentration, the total sugar content and the redness of flesh of squash fruit increased and the changes in green color of pericarp were inhibited during three-month storage. These results suggest the possibility of the extension in a period maintaining high quality of squash.

　Cyclic dipeptides, which are also called 2,5-diketopiperazines (DKPs), have been known to occur in heated and fermented foods. Recently, DKPs have attracted attentions as bioactive components.

　Katsuobushi (dried bonito) is a major source of the traditional soup stock, which is essential to Japanese cuisine. It is produced by traditional production processes such as cutting, boiling, smoke drying, and molding. It can be considered as the heated and fermented food. In this study, DKPs in extracts of Katsuobushi and other dried fishes were determined. In addition, the relationship between the DKP content and production processes of Katsuobushi was investigated.

　The highest total amount of DKPs was recognized in Hongarebushi (Katsuobushi subjected to molding, 13.8ppm), followed by in frigate mackerel (10.8ppm), salmon (9.10ppm), and Arabushi (Katsuobushi dried without molding, 8.22ppm). On the other hand, DKPs were not detected in Japanese anchovy. Cyclo (-Ala-Pro) was the most predominant DKP in all analytical samples. During the production of Katsuobushi, the DKP content gradually increased. Especially, Pro-containing DKPs were contained abundantly. Cyclo (-Asp-Phe) and cyclo (-Leu-Trp) were only detected after molding. These results showed that both heat treatment and molding are responsible for DKP formation in Katsuobushi production.

　The effect of residual rice bran (HDRB), obtained by compression, on the onset of diabetes was evaluated in KK-Ay/Ta mice. The HDRB contained approximately 10% oil. However, the inclusion of HDRB in the diet, at a level corresponding to an ingestable amount of brown rice per day, did not increase the body weight. In mice fed an HDRB diet, the postprandial blood glucose levels reduced significantly, whereas insulin secretion decreased slightly. HDRB also contributed to a decrease in the levels of urinary 8-hydroxy-2′-deoxyguanosine (8-OHdG), which is an oxidative stress marker. Thus, the results of our short-term experiment suggest that the intake of HDRB produced by compression, at a level equivalent to the amount of brown rice consumed per day, is effective in controlling the onset of diabetes.

　The texture ("softness") and taste characteristics of "NAGANO PURPLE," a seedless grape with edible skin, were evaluated at three stages of harvesting and the following observations were made:

　The difference in quality of grapes harvested at 3 different stages was investigated to determine the proper time of harvesting. then the significant difference by the first half and the latter period so that a harvest time became late was admitted by the measurement of outer softness. In grapes harvested in the middle term, the anthocyanidin content was the highest, the balance of saccharic acid was optimal, and the color tone was good. Therefore, this term was suggested to be the ideal harvesting time to obtain grapes that are ready for consumption.

　The relationship of taste characteristics with maturity was determined by evaluation of the difference in the quality of grapes with respect to the time of harvesting.

　The softness of the grapes was calculated with the following equation using multiple regression analysis:Y＝－0.338 sugar content＋0.221pH－0.189a^＊－3.8E－15 (multiple coefficient of correlation : 0.410^＊＊)

　The findings of our study suggested that high anthocyanidin content, optimal saccharic acid balance, and good color tone could be used as indicators of grape readiness. In addition, the appropriate harvesting time can be determined by non-destructive measurement of outer softness of grapes.