Bacteria having an ability to absorb ethylene were isolated from soil. The filter paper soaked in bacteria suspension was packed in plastic film (NF sheet) and used as the bacterial ethylene absorbent (BEA) for four table grapes (cv. Delaware : Vitis Labruscana, cv. Kyoho : V. Labruscana, cv. Muscat Bailey A : V. Labruscana, and cv. Neo Muscat : V. vinifera L.) to keep their qualities during storage at 25°C.
The decrease of oxygen and increase of carbon dioxide concentrations in polyethylene film (PE, 0.05mm thickness) package containing 'Delaware' grapes were not affected by BEA and/or ethylene treatment at initial concentration of 120ppm. Applied ethylene in package disappeared diffusing through PE and being absorbed in BEA within 3 days but did not entirely disappear diffusing through PE only in 5 days after treatment. The berry shattering was promoted by ethylene treatment and BEA retarded the shattering in both treated and non-ethylene treated grapes. The titratable acid and reduced sugar contents, pH, and brix of grapes did not show any change with ethylene treatment and/or addition of BEA during 5 days storage.
During 7 days storage, the slight decrease of oxygen and increase of carbon dioxide concentrations in PE package containing 'Kyoho' grapes was not affected by BEA and/or ethylene treatment at initial concentration of 230ppm, but decrease of applied ethylene in PE was accelerated by BEA. Titratable acid and reduced sugar contents, pH, and brix of grapes showed slight changes and they were not affected by BEA and/or ethylene treatment. The berry shattering was more conspicuous than 'Delaware'grapes and promoted by ethylene treatment, and BEA retarded the shattering in both treated and non-ethylene treated grapes.
Titratable acid content and brix did not show any change in 'Muscat Bailey A' grapes after 5 days storage. BEA decreased the berry shattering and browning of axis and moisture controller slightly decreased the growth of mold on fruit stalk. Combination of BEA and moisture controller was suitable method for arresting the shattering and browning of axis in 'Muscat Bailey A' grapes.
In 'Neo Muscat' grapes, the shattering did not occur and titratable acid and reduced sugar contents, pH, and brix of grapes showed no changes during storage for 6 days at 25°C.

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The storage of green asparagus packed in seven kinds of films was investigated at -0.5°C.The vapour, gas permeability of the films were determined before the experiment.
The period of keeping freshness of packed asparagus in films was longer than the unpackaged materials. When the films with excessive vapour permeability were used, the overall score by sensory test decreased in short time with deterioration of appearance and the decrease of sugar content.
When the film with low gas permeability was used, unfavorable off-flavor occurred with low oxygen and high carbon dioxide concentration.
From these results, the film shown low vapour permeability with 70, 000-80, 000 (ml/m²day atm) oxygen permeability, 260, 000-290, 000 (ml/m²day atm) carbon dioxide permeability was most suitable for keeping the freshness of green asparagus.

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This paper deals with the suitable storage conditions for green leaves of perilla and flower buds of mioga.
[Green leaves of perilla]
Gas concentrations in non-perforated polyethylene bags containing green leaves of perilla were highest in carbon dioxide and lowest in oxygen through storage period at 20°C compared with the concentrations at 1, 5 or 10°C. For about the first 4 days of storage, the concentration of carbon dioxide in the bags increased as the storage temperature increased, but the oxygen concentration decreased. Ethylene concentration in the bags was also highest at 20°C. Dull leaf color which was attributed to chilling injury was identified on the leaves stored at 1°C in both the non-perforated and perforated polyethylene bags after 7 days, and this symptom became more conspicuous after 10 days. Decay was observed on the leaves stored in the both non-perforated and perforated bags after 7 or more days of storage at 20°C. Quality was maintained relatively well at 5 and 10°C. Chlorophyll content did not change for 12 days in any storage condition. Total ascorbic acid content decreased gradually in all storage conditions but there was no significant difference among the various conditions.
[Flower buds of mioga]
Carbon dioxide concentration in non-perforated polyethylene bags containing flower buds of mioga increased as the storage temperature increased, but oxygen concentration decreased. The ethylene concentrations in the bag ranged from 0.1 to 0.2μl/l. From the values of a, a/b, and √a²+b² of external surface on the flower buds measured by color meter throughout the storage period, it indicates that the degree of green color on the surface increased and the degree of red color and chroma tended to decrease under all storage conditions. Organoleptic test showed that the flower buds of mioga were kept at marketable quality for 6 days at 1°C, for 4 days at 10°C and for 2 days at 20°C.

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Okara, a by-product of the tofu making was fermented with three kinds of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus faecalis) in order to improve the storability of it, and chemical compositions were analyzed during storage.
1) The condition for storage of okara was inoculation of 10⁷ lactic acid bacteria/g in anaerobic at 30-37°C. After 30 days of storage, okara was not putrefied. The storability of it improved remarkably.
Lactobacillus plantarum was more suitable than the others for the fermentation of okara.
2) After storage okara fermented contained less lipid, free fatty acid and cellulose, and more free amino acid and inorganic phosphorus than the control.

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