Peach fruits are very susceptible to mechanical stress and are therefore typically harvested before they are ripe and softened. However, there is limited information available on the damage characteristics of fruits varying in firmness. In this study, we conducted a shock test (29.4－1,802.8 m・s^－2) of peach fruit (cv. 'Kanoiwa-Hakutou') that varied in firmness across four ranges and identified the damage characteristics. The results showed that the effect of shock on damage to peach fruits can be reflected as S-N curves, in which the function of relationships between shock acceleration and the number of cycles to lose the commercial value. Based on these findings, we developed a regression models for the prediction of the S-N curve parameters (α, β) according to the fruit firmness (R²＝0.74 and 0.90, respectively). The determination of S-N curve parameters of fresh produce that change their damage characteristics at postharvest period could be used to select an appropriate cushioning material or transport destination, which can reduce loss induced by shock damage during the distribution phase.

　In recent years, pinkish grains of barley (Hordeum vulgare L.) have occasionally been observed in different areas of Japan, and are perceived to have lower quality. Here, we extracted a pink pigment from pinkish barley grains and identified it as proferrorosamine A, based on cation exchange resin fractionation and UPLC-QTOF-MS^E analysis. Furthermore, a pink pigment extracted from bacteria isolated from pinkish grains and cultured on potato dextrose agar (PDA) was similarly identified as proferrorosamine A. These results indicate that the pinkish barley grains observed in Japan are infected with "pink seed disease." We describe the use of a simple pink seed disease discrimination method, using 48-well PDA plates containing FeSO₄ and antifungal agents, to detect infection in whole grains, pearled grains, rice-shaped barley and hull-less and hulled barley.

　In this study, we investigated the differences in the composition of fractionated juice prepared from Koshu grapes, a Japanese grape species, as well as Chardonnay grapes by the traditional pressing method. In the case of Chardonnay grapes, it was found that the Cuvée (first pressing juice) possessed higher titratable acidity and a lower pH than the Taille (second pressing juice), similar to the findings in champagne production. The lower acidity and higher pH of the Taille of the Chardonnay grapes, compared to that of the Cuvée, were attributed to its lower organic acid content and higher potassium content. The tendency of titratable acidity between the Cuvée and the Taille of the Chardonnay grapes was not remarkably affected by the vintage. Additionally, it was found that late harvesting tended to reduce acidity and increase potassium content and pH. In contrast, the acidity of the Taille of the Koshu grapes was observed to be higher than that of the Cuvée, especially when prepared with early-harvested grapes. In addition, although the organic acid content of the Taille of the Koshu grapes was higher that of the Cuvée, it was found that its pH tended to be higher as well. The higher acidity of the Taille of the Koshu grapes, compared to that of the Cuvée, was attributed to its higher organic acid content. The high pH of the Taille of the Koshu grapes, which was observed to be equal to or greater than that of the Cuvée, was ascribed to its high potassium content. Additionally, the difference in the acidity of the Cuvée and the Taille reduced with later harvest dates. From the above-mentioned findings, it was concluded that in the production of sparkling wine from Chardonnay grapes, it is possible to fractionate the grape juice based on the methodology of champagne production. On the other hand, with respect to Koshu grapes, it was found that the tendency of titratable acidity of the Cuvée and the Taille was different, with the titratable acidity depending on the harvest time. Therefore, in the production of sparkling wine from Koshu grapes, it is important to determine the optimum harvest time, in addition to the appropriate handling and blending methods for the Cuvée and the Taille.

　We have screened lactic acid assimilating microorganisms (LAAMs), which selectively assimilate either of the lactic acid optical isomers, to obtain l-lactic acid with high optical purity from dl-lactic acid. Eighty-nine strains of LAAMs were isolated from soil and plants. Six strains of LAAMs preferentially assimilate d-lactic acid on l-LAB medium, as evidenced by the increase in the ratio of l-lactic acid in culture broths. One such strain, LAAM055, prepared a high ratio of l-lactic acid (99.14%) and had high L-lactic acid yield (77.7%) ; this isolate may be suitable for the preparation of lactic acid with high optical purity. LAAM055 was identified as the ascomycetous anamorph yeast Geotrichum sp., with close relation to the species Geotrichum vulgare, as indicated by the morphological observations, physiological analysis, and sequence analysis of the 26S rDNA-D1/D2 region. Optimal temperature for d-lactic acid assimilation was 30℃, and optimal initial pH of the medium was 3.0. l-LAB medium prepared using GYP medium containing 2% glucose was more efficient for the production of lactic acid of high optical purity than that with 3% glucose. The most efficient initial inoculum concentration was obtained at OD _660nm 16.300.