The samples used were “Shimesaba”, “Misoni” and “Shioyaki” in japanese. “Shimesaba” was seasoned with vinegar, Misoni ”cooked with miso (soy paste) and“ Shioyakirdquo; roasted after scattering salt on the fish surface. These samples were preserved at 5°C for 3 days and the changes of chemical properties, lipid composition of the total lipids extracted from the fresh and cooked samples were investigated by means of silicic acid column, thin layer and gas liquid chromatographies. The following results were obtained.
1) The chemical properties of total lipids were changed in dependence of cooking and seasoning methods.
2) The ratio of the total monoenoic acids in the total fatty acids was increased in every samples, while the ratio of the total polyenoic acids in the total fatty acids was not changed significantly.
3) The ratio of C20 : 5 acid in the total fatty acids was decreased in every samples, while the ratio of C22 : 6 acid of shimesaba decreased a little.
4) The ratios of amounts (w.t. %) of the neutral lipid fraction and the compound lipid fraction in the total lipids did not show the remarkable changes in every samples.
5) Comparing with the changes of each lipid fraction of the total lipids in every samples, the compound lipids shown a remakable degradation.

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The effects of purchase period (December, February and April) on the keeping quality of off-season cultured peas (Pisum sativum L., cv. Kishu-usui) were studied.
The results obtained were as follows.
1) The contents of chemical components (ascorbic acid, soluble nitrogen compounds and reducing sugar) were different among purchase period, and showed a high value in the peas purchased in December.
2) The quality of peas stored at 1°C was kept for a long time. However, the peas stored at 8°C and 20°C, especially at 20°C, showed the deterioration of freshness. The shelf life of peas stored at 1°C, 8°C and 20°C was estimated to be 15-25, 8-13 and 3-4 days, respectively.
3) Chlorophyll content showed almost no change during the storage at 1°C, but decreased at 8°C and 20°C in particular at 20°C. The content decreased markedly in the peas purchased in February and April.
4) L-Ascorbic acid content did not almost change during the storage at 1°C and 8°C, but decreased notably during the storage at 20°C.
5) Total sugar content increased from the 3rd day after storage at 1°C, showed a high value after 6 days, and almost no change thereafter. Conversely, the content showed a decline during the storage at 20°C.
6) Starch content increased at 20°C storage. On the other hand, the content in the peas purchased in December and February, except in April, showed almost no change during the storage at 8°C. At 1°C storage, the content in the peas purchased in December and February, except in April, showed a tendency to decline.

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The changes of chemical components and the keeping quality during storage were studied on green peas which were cultured in Wakayama (cv. Kishu-usui), in Kagoshima (Unknown, but belong to Usui-kei) and in Taiwan (cv. Greentop).
The contents of chemical components were different among three cultivars. In Kishu-usui peas, the contents of chlorophyll, L-ascorbic acid and starch were high, and total sugar content was low. In Greentop peas, total sugar content was high, and starch content was low.
Soluble nitrogen compounds and total sugar contents in all cultivars decreased during storage at 20°C and showed almost same value after 6 days of storage. On the other hand, starch content of Usui-kei (Kagoshima) increased during the storage at 20°C.
In organoleptic test, both sweetness and deliciousness values were the highest in Kishu-usui peas on the purchased day, but those values were lower after 2 days of storage at 20°C. The value of sweetness in organoleptic test was the lowest on both day, although total sugar content was high in Greentop peas.

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Kiwifruit (Actinidia deliciosa cv. Hayward) produced ethylene after transferred from cold storage to 20°C. There were great differences among individual fruit in beginning time of ethylene production. Almost every kiwifruit which produced much ethylene in the beginning of ripening at 20°C were infected with soft rot by Botryosphaeria or/and Phomopsis spp. Ethylene production rate was highly correlated with the extension of soft rot symptom. Kiwifruit with the bigger symptom produced the higher rate of ethylene, the higher content of l-aminocyclopropane-l-carboxylic acid (ACC) and the higher activity of ethylene forming enzyme (EFE).
The great difference among individual fruit in ethylene production during ripening can be partly explained by the fact that kiwifruit produce much ethylene immediately after infection with soft rot.

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