As the demand of good quality onion sautes has increased, we examined the changes of the outward appearance and the contents of onions during the storages for the purpose of stable supplying all the year round. And we examined the qualities of onion bulbs for saute materials.
1) Among 5 cultivars cultivated in Awaji area where is mild in winter, the outbreaks of bulb hollowing at shoulder part and the rotten bulb occured few or very few in 'Momiji-3go' which has high level of sucrose contents in June, August and September.
2) Total sugar and sucrose contents decreased during the storage with the rain-cover and the storage at the low temperature, and especially the sucrose content decreased markedly during those storages. On the contrary reducing sugar contents increased a little during the cold storage.
3) The 4 cultivars cultivated in Awaji area got high marks at the tests of taste, fragrance and consistency of onion sautes, which were held 3 times.
4) Judging from the storage chacterristics and properties for onion sautes, 'Momiji-3go' had the most superior ingredients of onion sautes for a long-term usage.

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Tangor 'Kiyomi' (Citrus sinensis×C. tangerina) fruits were stored at 5°C for 2 or 3 months and transferred to 8°C or 20°C. Effect of polyethylene (PE) packaging after transferring on the occurrence of rind-oil spot injury and the physiological and chemical changes were determined.
The fruits transferred to 20°C showed more severe injury than those to 8°C after transferring, and sealing in PE bag reduced the injury in both fruits held at 8°C and 20t°C. The difference in thickness (20μm or 50μm) of PE film showed little effect. In organoleptic evaluation, the appearance of sound fruit was superior to injured fruit, but the taste of both fruits did not differ.
The concentrations of carbon dioxide and ethylene in central cavities of injured fruit were higher than those of sound fruits, and that of oxygen in injured fruit was lower. The respiration rate of injured fruit was higher than sound fruit.
The free amino acid content in peel of fruit increased as the injury developed after transferring, and phenols accumulated in injured fruit peel. Contents of alcohol insoluble substances in injured fruit was higher than that of sound one.

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A storage examination of parboiled rice made from brown rice (Japonica) was conducted as well as an examination on how storage temperature, packaged materials and disoxidants effected the lipid change, the texture of the cooked rice and the gelatinization degree of the parboiled rice compared to the milled rice.
1) The moisture of the parboiled rice and the milled rice barely changed in storage at 4°C, regardless of the packaged materials. In storage at 37°C, the moisture of both samples had not changed when they used vapor deposition of aluminum film packages. However, when the polyethylene film packages were used, the moisture decrease about 23% in six months.
2) As for the lipid change of the parboiled rice and the milled rice during storage, peroxide value and carbonyl value of both greatly increased in storage at 37t. But at 4°C, the change was small and when using deoxidation the change was completely controlled. In the parboiled rice, acid value did not increase during storage.
3) From the results of the measurements of the texture of the cooked stored rice, in 37°C, the hardness of the parboiled rice increased and the cohesiveness and adhesiveness decreased as time passed. These changes were greater than the milled rice which was stored in the same temperature. However, when the parboiled rice was stored in 4°C, the texture of the cooked rice did not change, nor did not that of the milled rice.
4) As for the gelatinization degree of the cooked rice both the parboiled rice and the milled rice decreased by storage. However, the tendency to decrease was greater in the parboiled rice. The effect of the storage temperature and the packaged material on the gelatinization degree was small.

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The physical and chemical changes of “Taiyo” plums during storage at 3, 10, 20 and 30°C for 30days were investigated.
1) The Respiratory rate of “Taiyo” plum increased with rising of storage temperature, however, it was relatively lower than that of “Ooishi wase” and “Sordum” plums. The climacteric rise was weakly observed in the plum during storage.
2) The peel color of the plums changed into blackish red when they were stored at 10°C for 30days and Hunter color difference meter reading (L, a and b) decreased remarkably as compared with the plums stored at other temperatures.
3) A rapid softening in the pulp was observed when the plums were stored at 10t, however, no remarkable changes were observed at other temperatures.
4) After storage for 30days at 10t, sucrose content and its compositional ratio in sugars were the highest level as compared to the plums stored at other temperatures.
Free amino acid content increased after storage for 30days at 3 t and decreased at 10°C.
5) Sensory evaluation in the fruit after storage for 30days had higher score in the order at 3°C, 20°C, 30°C and 10°C. However, the plums stored at 30°C and 10°C did not have commercial quality.

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Changes in chlorophylls (Chls) content, flavonoids level, and peroxidase and chlorophyllase activities were determined to clarify the pathway of Chl degradation in ethylene-treated satsuma mandarin (Citrus unshiu Marc.) fruits.
Chls content in the fruits decreased considerably even during ethylene treatment and then showed a sharp decline during storage at 20°C. On the other hand, Chls content in the fruits treated without ethylene decreased gradually after 1 day of storage. In the fruits treated with ethylene, Chl degradation activity, which shows the phenolic compound level involved in Chl degradation by a peroxidase-hydrogen peroxide system, increased markedly to a maximum on day 2, and then decreased to the original level. Chls were greatly degraded by the peroxidase-hydrogen peroxide system in the presence of naringenin and apigenin, which implies that flavonoids might relate to Chl degradation by the peroxidase system. The activities of peroxidase and chlorophyllase in ethylene-treated fruits increased significantly with the advance of degreening.
These results infer that Chls in ethylene-treated fruits might be degraded by the peroxidase pathway together with the chlorophyllase action.

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