Peaches are a prioritized export commodity in Japan; however, physical damage during transportation is a concern. This study examined the influence of “pre-cooling delay” in the physical damage to ‘Hakuho’ peaches via the sea export test from Japan to Singapore. The average pre-cooling temperature was 0.2 ℃, and the average temperature in the reefer container was 3.9 ℃. The pre-cooling delay times were adjusted to 6, 12, 24, and 48 h after harvest for export testing. The average firmness index (FI) at the time of arrival in Singapore for each pre-cooling delay time was 2.45, 1.70, 1.34, and 1.19, respectively; hence, the FI was maintained as the pre-cooling delay time was shortened. In addition, we analyzed the extent of damage to the peaches in terms of differing firmness over four FI ranges (FI < 1.0, 1.0 ≤ FI < 1.5, 1.5 ≤ FI < 2.0, and 2.0 ≤ FI) and found a strong negative correlation between the good fruit rate (radius of damaged area: less than 3/8 inch) and the average of each FI range (R² = 095). These results indicate that maintaining firmness of peaches by proper pre-cooling effectively reduces the physical damage during distribution.

　This study was conducted to obtain knowledge that would contribute to the optimization of the cooking process for dried-cooked-rice, which is increasingly stockpiled as a disaster food in times of emergency. The following were examined, observation of the cross-sectional structure of the dried-cooked-rice, measurement of the physical properties of the dried cooked rice at a given water content and sensory evaluation of the taste at 1.5 times water content, and examination of whether or not the rice was steamed. The results showed that the physical properties of mass-grain dried-cooked-rice were similar to those of standard rice at 1.5 times the water addition rate and that the sensory evaluation of taste at 1.5 times the water addition rate showed a significant decrease in appearance (overall evaluation), taste and stickiness, while the steaming process decreased the toughness of the rice properties and increased its adhesiveness, and the sensory evaluation of taste showed significantly lower appearance (overall evaluation) and taste. The taste sensory evaluation showed that appearance (overall evaluation) and taste were significantly lower but slightly improved, while there was no significant difference in stickiness. In addition, the results suggest that steaming during the restoration process may improve eating quality.