Using 'Starking Delicious' apple fruits which have been in commercial CA store for 4 months and transferred to air, effect of a bacterial ethylene absorbent on the keeping quality of the fruits was investigated, comparing with commercial catalytic metal ethylene absorbent (chemical agent). Each of the 10kg fruits was sealed with or without absorbents in bags of 0.03mm thickness of polyethylene, and held at 1 °C and 20 °C.
The bacterial absorbent showed ethylene removing ability which was almost comparable to the chemical agent at 20 °C, but much lower ability at 1 °C. The chemical agent removed ethylene even at low temperature. Ethylene disappeared once in the bags with both absorbents, but accumulated considerably in the latter half of the holding period at 20 °C.
Concentrations of oxygen and carbon dioxide in the bags were little affected with both absorbents. Decrease of organic acid content, softening and discoloration of flesh were retarded by sealing in bags as compared with the fruits in perforated bags, but significant additional effect of both absorbents was not found as compared with package without ethylene absorbents.

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Quality of cherries ('Bing' variety) cultivated in Washington state in U. S. A. and imported to Japan in July 1987 was compared with those of Japanese cherries ('Napoleon' and 'Takasago' varieties) grown in Yamanashi Prefecture in the same year. Napoleon and Bing cherries were also stored at 5°C and 20°C.
Japanese and Bing cherries contained 31.456.0μg/100g and 23. 5-32. 3μg/100g of β-carotene and 5.4-19. 3mg/100g and 0-3.5mg/100g of vitamin C, respectively. No significant difference in the sugar content between the Japanese and Bing cherries was observed. Free-amino acid content in the Japanese cherries was higher than in the Bing ones. Main organic acid in the cherries was malic acid and its content decreased during the storage period. Total acid content in the Napoleon cherries was higher than in the Bing ones throughout the storage period. The Free-amino acid decreased during storage. The vitamin C in cherries decreased during storage at 5°C and 20°C. Sugar content in Japanese cherries did not change during storage and that in Bing ones showed the decreasing tendency.
The salable duration of the Napoleon cherries was longer by 5 days at 20°C and 7 days at 5°C compared with that of the Bing cherries.

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Steriziing power of ozone on various microorganisms and on applications for noodle making, shredded cabbage and bean sprouts making were investigated.
(1) Sterilizing power of ozone on microorganisms were different among species, E. coli, Ps. putida Ps. fluorescens and L. casei were killed perfectly by ozonation at 1 ppm for 3 minutes, St. aureus was done by ozonation at 3 ppm for 3 minutes or 1 ppm for 6 minutes. But B. subtilis was not killed completely by ozonation at 3 ppm for 10 minutes. Asp. niger was killed by 3 ppm for 6 minutes.
(2) Effects of ozonation on cooling process in noodle making, it was inhibited the increase of viable cell count during storage.
(3) Effects of ozonation on washing process in shredded cabbage and bean sprouts making, it was also inhibited the increase of viable cell count during storage.
Color of ozonated samples were not so changed during storage. So, it expected that ozonation was effective way for food processing.

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