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.

　近年，日本各地で大麦（Hordeum vulgare L.）収穫物の中にピンク色～赤色の粒（赤色粒）が散見され，外観品質の低下が問題となっている。本研究では，大麦赤色粒から色素を抽出し，陽イオン交換樹脂による分画およびUPLC-QTOF-MS^E分析により原因色素をプロフェロロサミンAと同定した。さらに，大麦赤色粒から分離した細菌がポテトデキストロース寒天培地（PDA）に産生したピンク色素を分析したところ，同様にプロフェロロサミンAと同定された。これらの結果および以前の報告から，日本で散見されるピンク色～赤色の大麦粒はピンクシード病に感染していることを示唆している。我々は，硫酸鉄および抗真菌剤を添加した48 ウェル PDA プレートを用いたピンクシード病の簡易判別法を新たに開発した。本法は感染が明らかな粒だけではなく，曖昧な症状を示す粒においても判別が可能であった。搗精麦や米粒麦などの加工品，様々な大麦品種も判別可能であったことから，大麦の栽培・加工・流通段階においてピンクシード病由来の品質低下原因の解明に利用可能である。

　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.

　dl-乳酸液中から，光学異性体のどちらかを選択的に資化する乳酸資化性菌の検索を行った。まず，計89株の乳酸資化性菌を土壌，樹葉などから分離した。これらのうち6株において，培養液中のd-乳酸がl-乳酸よりも選択的に消費され，l-乳酸の光学純度が向上していた。これらの菌の中でもLAAM055株は，得られたl-乳酸の光学純度が99.14％と高く，l-乳酸残存率も約77.7％と高いため生物学的処理への適性が高い菌であると考えられた。そこでこのLAAM055株の同定を行ったところ，子囊菌系アナモルフ酵母のGeotrichum vulgareに近縁かあるいは帰属する可能性のあるGeotrichum sp. と同定された。このGeotrichum sp. LAAM055株の乳酸資化におよぼす培養条件の影響を調べたところ，最適培養温度は30℃，最適pHは3.0であった。また，l-LAB調製時のGYP培地のグルコース濃度は2％の時において3％の時よりも効率的に高光学純度l-乳酸光学純度のl-乳酸を得ることができた。さらに，初発菌体濃度はOD_660nmが16.300となるように菌体を加えた条件において最も効率的に乳酸の資化が行われた。