Flaked dried-bonitos manufactured from two groups of fresh bonitos (less than 3kg and average 6kg as a perishable fish) were stored at 20°C, 5°C and-25°C for 150 days, then temporal changes (chemical properties, lipid and fatty acid compositions) of lipids extracted from various phases were investigated. The results may be summarized as follows :
1) Total lipids contents (g/100g dried matter) decreased as the time goes, particularly this change was remarkable (9. 12→8.92g) in the case of 20°C storage, in brief, storage at low temperature was effective to control for lipid alteration.
2) Compound lipid fraction contents (g/100g dried matter) decreased during storage, while neutral lipid fraction contents increased a little. And above changes were observed at three storage temperatures, but were slightly observed in the case of-25°C storage.
3) Regarding changes of each lipid contents composed of neutral and compound lipid fractions, decrease of triacylglycerol, phosphatidylcholine and phosphatidylethanolamine contents (g/100g dried matter), and increase of free fatty acids contents during storage were observed at all storage methods, but flaked dried-bonitos stored at-25°C had smaller these changes than those at stored 20°C and 5°C
4) On the changes of main fatty acid composition (weight %) of total lipids, neutral lipid fraction and compound lipid fraction, decrease of highly polyunsaturated fatty acids contents as 22 : 6 acid and increase of saturated fatty acids contents as 16 : 0 acid were observed at all storage methods, particularly, these changes were larger in the case of 20°C storage. Besides, changes of main fatty acid composed of compound lipid fraction were notable as compared with that of neutral lipid fraction.

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The influence of oxygen and storage temperature on color density (520 nm), anthocyanin content and sensory acceptance of Concord grape juice has been studied. The reconstituted juice (11° Brix) was hot-packaged into three types of flexible film (standing pouch), including oriented nylon/aluminum foil/polyethylene (oxygen permeability 0 ml/container·day), vinylidene oriented nylon/polyethylene (0.2 ml/container·day) and oriented nylon/polyethylene (2.0 ml/container·day), respectively, and then was cooled in a water bath. The final products were stored at 5°C, 20°C and 37°C during 3 months. Storage temperature and oxygen had a profound effects on the juice quality. The color density, anthocyanin content and sensory acceptance decreased with the increase of storage temperature and oxygen permeability of standing pouch. It was showed that the flexible film containing aluminum foil has kept the juice quality better than the other films. From these results, the distribution and use of flexible film mentioned-above were discussed.

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