The fruit of sugar apple (Annona squamosa L.) grown in southern Taiwan were stored at 16°C, 20°C, and ambient temperature (28°±2°C) to find the optimum storage temperature. The changes of appearances and internal qualities were observed daily during storage period.
The fruit stored at 16°C for 14 days were partially softened. The initial content of total soluble solid was 7° Brix and increased gradually to 10° during the following 2 weeks. The electrolyte leakage was about 10% initially and showed no pronounced increase during the whole period. The total ascorbic acid content showed no significant loss and maintained at a range of 13-15 mg/100g.
The fruit stored at 20°C softened completely and splitted by 6 days, and molded very quickly thereafter. The total soluble solid (TSS) content increased very quickly during storage to the utmost extent of 24° Brix. The electrolyte leakage showed similar pattern as the TSS did, and reached 30% after being stored for 7 days. The total ascorbic acid decreased very quickly to an extent of 43% of the initial content.
The fruit stored at ambient temperature softened and splitted by 4 days, and molded very quickly. The total soluble solid content was 7° Brix in the beginning, and increased to 22° at last. The electrolyte leakage was 32% when the fruit softened. The total ascorbic acid decreased from 14 mg/100g to 7 mg/100g within 4 days.
A thiabendazole (800 ppm) soaking treatment at 20°C seemed to retard the molding of the fruit, while the same treatment at ambient temperature did not show marked effect.

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The study of physiological characteristics and keeping quality on strawberry cv. 'Honey berry' and kiwifruits cv. 'Hayward' stored at chilled storage condition were carried out in order to obtain the information of chilling injury (CI) below 0°C by using the investigation of ion leakage.
The fruits were packed with P. E. (thickness ; 0.05mm) and stored under 5.0°C, -1.0°C and-3.0°C, respectively. On the kiwifruits, it was observed that the fruits under -1.0°C were obviously sound until duration of 40 days thereafter the flesh color of that turned to dark green, and the state of that core became sticky because of weakening of resistance to low temperature. Thus, they showed to be non-commercial qualities. It was appeared the physiological changes of the fruits during chilled storage as follows ; firstly, the respiration increased, thereafter the ion leakage occured remarkably prior to the appearance of CI symptom.
On the other hand, storage condition which were combined with P. E. bag and storing under -1.0°C inhibited the withering and decay of the strawberry fruit, remained the firmness and the quality of the juice component, and affected to retard ripening. It could be suggested that chilled storage under-1.0°C would be possible in the case of the strawberry fruit over 1 month.
Chilled storage was recognized to be an effective storage system but temperature nearby the freezing point should be avoidable. Changes of ion leakage were probably an indicator of the occurrence of CI during storage.

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It is reported that little bromate is left in bread after potassium bromate has been broken down by heat treatment. But not only the methods employed for measuring bromate so far are not the same, but also many kinds of bread have been used than and there.
So, using a loaf of commercial bread (3 pound of bread) and a roll bread made under the same condition, the remain of bromate in each kind of bread was measured by Ion Chromatography. When potassium bromate added is less than 50 ppm in a pullman bread, less than 90 ppm in a mountain bread, less than 60 ppm in a roll bread, bromate was broken out and not detected. When the remain of bromate could be detected, they decreased in proportion to the amount of potassium bromate added.
It is reported that 10-15 ppm of bromate is added to bread by bread manufacturers. As a result, it is confirmed that no bromate is left in a loaf of bread and a roll bread made and sold by manufacturers.

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