Bacteria having an ability to absorb ethylene were isolated from soil. The filter paper soaked in bacteria suspension was packed in plastic film and used as the bacterial ethylene absorbent (BEA) for mume, peach, and plum to keep their qualities during storage at 25°C, respectively.
The BEA retarded the yellowing of mume fruits, and the effect in fruits harvested at beginning of June (proper harvest maturity) was more marked than that harvested at late in May (early harvest maturity). The BEA retarded the decrease of sugar and phenol contents in non-ethylene treated fruits, but did not show any effect in the fruits treated with ethylene at initial concentration of 200ppm.
The BEA retarded slightly the development of browning of flesh and decay in both ethylene treated and non-ethylene treated peaches. The decrease of oxygen and increase of carbon dioxide concentrations were decelerated by BEA in both polyethylene packs of treated and non-treated peaches. Applied ethylene in package at initial concentration of 150ppm disappeared diffusing through polyethylene film in 2 days after treatment, and the duration for disappearance was shortened by 1 day with BEA inclusion. Water and reduced sugar contents of peach fruits did not show any changes with ethylene treatment and/or addition of BEA.
In plums, the peel color and the contents of titratable acid, sugar, and phenol did not change regardless of BEA inclusion during the storage for 3 days, but BEA retarded decrease of oxygen and increase of ethylene concentrations in polyethylene packs.

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As a result of extracting the protein from Mycelium (Fusarium graminearum), a freeze-crushing method was the best one compared with autolysis treatment, alkali treatment, enzymatic treatment and ultrasonic treatment, and the extract of the protein recovered with the freeze-crushing was about 82% of the total protein.
The Mycelial protein isolate was precipitated at pH4.5 and the major amino acids composition were almost aspartic acid, glutamic acid, glycine, alanine, valine, leucine and lysine, and it has similar to that soybean protein isolate.
Both emulsion stability and fat adsorption properties, the characteristic functional properties of the Mycelial protein isolate, were superior to that soybean protein isolate.
When the Mycelium and the Mycelial protein isolate add to the minced pork then and cooked, the meat color lightness decreased, and the rheology increased.

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Modified Air System Controlled Atmosphere (MASCA) storage which is being developed as an economical facility for CA storage was improved from the aspects of automation and energy saving. 1) The control of oxygen concentration in the generated gas (Modified Air) from PSA (Pressure Swing Adsorption) of Modified Air Generator was achieved with high accuracy and reproducibility by means of regulation of PSA operation cycle. 2) Starting the generator or decreasing the oxygen concentration in Modified Air, less idling time was to be required by flushing the Modified Air from reservoir to adsorber. On the other hand, increasing the oxygen concentration in Modified Air, the 4 seconds operation of half cycle of PSA gave similar effect. These results definitely contribute to energy saving and economical CA storage. 3) An automatic MASCA was established. The oxygen in the CA chamber was rapidly pulled down with the lowest oxygen Modified Air when the source switch of the generator was turned on. Thereafter the concentrations of oxygen and carbon dioxide were controlled with gas monitor and sequencers combined with the generator. The automatic system enabled to succeed better regulation of atmosphere and reduction of expenses.

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