We determined the optimal storage temperature of shima-rakkyo, which is the rakkyo (Allium chinense) blanched. We found that the freezing point of shima-rakkyo was －1.8℃ and the respiration rate increased at 10℃. It was inferred that the suitable storage temperature for shima-rakkyo is in the range of －1.8℃ up to 10℃. We stored shima-rakkyo at 0, 2, and 5℃ for 6 months and investigated shoot elongation, percentage of rooted bulbs, taste, sugar content and pyruvic acid content, every two months. The shoot elongation and rooting of shima-rakkyo were inhibited as the temperature decreased. The taste of shima-rakkyo also tended to be better with the decrease in temperature. When stored at 0℃ for 6 months, shoot and root elongation was suppressed and the taste was preserved. We therefore concluded that the optimal storage temperature for shima-rakkyo is 0℃.

　We examined the prevention of greening in the traditional Okinawan vegetable shima-ninjin (yellow oriental carrot, Daucus carota subsp. sativus) by modified atmosphere (MA) packaging. Under 24 hours light exposure, Shima-ninjin stored continuously at 25℃ in a perforated polypropylene (OPP) bag turned green the next day. Greening was suppressed by MA packaging. The green shima-ninjin had decreased taste and flavor profiles, but shima-ninjin stored in a MA, non-perforated OPP bag at room temperature or in a perforated OPP bag in a dark place at 5℃ had normal taste and flavor profiles.

　In this study, vinegar extract was produced from immature seedless Shiikuwasha (Citrus depressa Hayata, Nakamoto seedless) that was harvested from June to August for fruit thinning reasons. The polymethoxyflavone content in the vinegar extracts was 27.7 to 31.6mg/100mℓ. The vinegar extracts contained 1.3 to 1.5mg/100mℓ of limonin, and the sensory test evaluated the taste as being weakly bitter. The content ratio of monoterpenes to monoterpene alcohols in the vinegar extract increased due to the early harvest time. Based on the taste and polymethoxyflavone content, young Shiikuwasha harvested in August is suitable for the production of vinegar extract.