Effects of storage temperature and time on microorganism count and juice quality regarding freshly-squeezed, non-pasteurized Satsuma mandarin juice, were studied. Freshly-squeezed juice was stored at 10°C for 2 weeks and at 0 and 5°C for 4 weeks in glass and PET bottle containers. The following results were observed ; (1) The viable cell count of the freshly-squeezed juice stored at 0°C remained unchanged, but tended to increase in juice stored at 5 and 10°C. On the other hand, mold and yeast count gradually increased even at 0°C storage. Freshly-squeezed juice stored at 10°C spoiled more rapidly and diacetyl concentration of juice increased with the increase of microorganism count. (2) Approximate shelf life of freshly-squeezed juice was considered as 2 to 3 days at 10°C, about 1 week at 5°C and 2 to 3 weeks at 0°C. (3) The content of soluble solid, total sugar, reducing sugar, acidity, vitamin C and hesperidin of freshly-squeezed juice showed almost no change during storage at 0, 5 and 10°C. However, as microbiological spoilage of freshly-squeezed juice developed, the content of soluble solid, total sugar and reducing sugar decreased. (4) Most of the activities of pectinesterase and peroxidase in freshly-squeezed juice continued to remain during storage at 0 and 5°C for 4 weeks.

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The cooking characteristics of parboiled rice made from unpolished rice, and the cooking conditions suitable for pilaf were investigated.
(1) First, the cooking characteristics of parboiled rice were studied. The results showed that the hardness value of parboiled rice was the same as unprocessed rice by using gelatinized rice cooking method. But the cohesiveness value was lower than that of unprocessed rice when ordinary cooking method and gelatinized cooking method were used.
(2) By using commercial pilafs, the suitable physical properties for making pilaf were investigated in the form of sensory test. The results showed that the one that panelists favored most had the hardness value of 12.1-12.4 and the cohesiveness value of 0. 603-0.625.
(3) Based on the above results, the suitable cooking conditions for pilaf made from parboiled rice were as in the following, the best physical properties for pilaf were obtained by cooking the parboiled rice with the addition of water of 12.4-14.2ml against 10g of parboiled rice by using gelatinized rice cooking method. This obtained the highest valuation scores in the sensory test.

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Samples were extracted from hoji-cha (roasted tea) with acetone (Fraction B) and followed by heat water (Fraction A), and it was determined by reducing power, aminosugar, pH, color and antioxidative activity. On the other hand, biscuit during storage were measured with POV.
The results obtained were as follows;
1) Fraction B and A was extracted with 6g or 4g from hoji-cha of 100g by acetone or heat water.
2) The strong antioxidative activities was observed with Fraction A, on the other hand, antioxidative activities in during storage biscuit was showed with Fraction A, and accelerate of oxidation was showed with Fraction B.
3) Fraction A were showed with strong reducing power, and it was brown color.

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