To accumulate more basic data for the realization of sea transportation of strawberries to Southeast Asia, we conducted an export demonstration test to Singapore under different transportation conditions. Additionally, the effect of closed and semi-closed film packaging of the strawberry packs on quality retention was confirmed in this export test. Using temperature-controlled containers, we maintained a stable temperature during sea transportation, which accounted for most of the transportation period. Conversely, there was a concern regarding the affect of temperature change on the temperature of strawberries owing to the large temperature fluctuation during local transportation, including unloading of the container. Moreover, the humidity in the storeroom during the distribution period was lower than the optimum storage humidity for strawberries, suggesting the need to implement countermeasures against the issue of drying. Most of the shocks during transportation occurred during the domestic and local transportation in Singapore, and shock accelerations of 200ms^－2 or higher occurred several times. When strawberries were transported under the 1 and 5℃ settings, neither molds nor rots appeared at 1℃. However, under the 5℃ setting, where the strawberries were mixed with other fresh fruits and vegetables for commercial use, the ambient temperature was stabilized near 7℃, and molds and rots appeared on the surface of the fruit. Through applying MA or perforated packaging to each package of strawberries, the humidity inside the package was maintained at approximately 94-95%, which prevented the damage, loss of fruit firmness, and mass loss during transportation and storage, and maintained marketability for two weeks after the shipment, which is a requisite for sea transportation to Southeast Asia. Under the present transportation conditions, there was no significant difference in the quality maintenance effect between MA and perforated packaging, and the latter was considered to be an effective packaging option when transporting strawberries via sea, considering the risk of gas damage that may occur at high temperatures.

　The aim of this study was to update the color chart that is currently used (NCC) to identify the optimal harvest stage for figs. 'Masui Dauphine' figs were harvested from August to October in 2014 and classified by experts into five levels of ripeness, from slightly immature to overripe. Their appearance was assessed using the NCC, and their ingredients such as total soluble solids, and characteristics such as breaking stress were also analyzed. During the harvesting period, as the coloration of the pericarp progressed, the fruit continued to ripen, the total soluble solids increased, the titratable acidity decreased, and the fruit softened. Fruits with progressed ripeness and high total soluble solids content received high-evaluations in the sensory, however, as the ripening progressed further the freshness retention period decreased. The quality and freshness retention period of the fruit could be evaluated using the pericarp coloration, consequently, the new improved color chart (improved CC) that was developed incorporated photographs of the equatorial sections of the fruit as color chips to evaluate the complex color patterns on the pericarp. This improved CC system was further validated by testing fruits from production plots. We have demonstrated that the improved CC is a practical and effective tool for the classification of high-quality fruits throughout the entire harvest season.

　A new method to simultaneously analyze the contents of various free amino acids related to flavor and umami taste (alliin, methiin, aspartic acid, and glutamic acid) in Allium tuberosum was established in the present study. This method was employed to investigate variations in these amino acids during growth in summer. The moisture, nutrient, and polyphenol levels as well as antioxidant capacity of A. tuberosum were also examined. The contents of the four amino acids per fresh weight increased with the growth of A. tuberosum. Aspartic acid and glutamic acid contents positively correlated with those of alliin and methiin. The correlations observed among amino acid contents were attributed to the synthesis of methiin and alliin increasing concurrently with the activation of amino acid synthesis with growth. Moreover, the contents of the four amino acids negatively correlated with that of water and positively correlated with those of carbohydrates and calcium. However, their contents did not correlate with that of polyphenols or the antioxidant capacity. In contrast, the content of water in the leaves decreased with the accumulation of nutrients.

　Broccoli is a vegetable that can easily spoil because its respiration rate is high even after it has been harvested. When broccoli is distributed during a warm period, it is usually precooled following harvest and placed in styrofoam boxes filled with ice for shipment. However, the environmental burdens of this distribution method are substantial because the loading efficiency is low and the styrofoam boxes are discarded after transport. The present study aimed to examine the effects of modified atmosphere with high water vapor transmission rate (WVTR) film on freshness retention after harvesting and loading efficiency in broccoli. Xtend^® (modified atmosphere with high WVTR film, Xtend) and styrofoam boxes filled with ice were used. Harvested broccoli was preserved for 4 to 14 days at low and normal temperature, and the gas concentration (O₂ and CO₂), decrease rate of the weights of broccoli, its quality, and the loading efficiency of different materials during transportation were examined. At low temperature, rupture stress, ascorbic acid and appearance evaluation were similar between Xtend and styrofoam boxes. When Xtend was used, the cost of the packaging materials was lower and their weight was lighter, compared with styrofoam boxes filled with ice. The results of the study suggested that the introduction to this new packaging system may provide positive effects for broccoli distribution as an alternative material with a lower environmental burden than styrofoam boxes filled with ice.