Various quality-keeping reagents and storage temperatures were studied to establish good conditions for the qualities of cut-packed apples. Inclusion of carbon dioxide absorbent was effective for the reduction in the fungus-yeast number and ethyl alcohol and carbon dioxide production. Because the general viable cell number of microorganisms was also reduced to the minimum by the additional combined use of deoxidant ethylene absorbent, the quality was found to be kept more effectively in the presence of both of these reagents. In terms of the storage temperature of the range from 5 to 20°C, the lower was the temperature, the lower were the absorbance, production of ethyl alcohol and carbon dioxide, general viable cell number of microorganisms, fungus-yeast number and E. coli number. It shows the marked effect of storing at a low temperature of 5°C to, maintain quality. No correlation was noted between the extents of water core and browning. The description here suggested that the inclusion of carbon dioxide absorbent and deoxidant-ethylene absorbent combination at a low temperature (5°C) is good for maintaining the quality of cut-packed apples during a definite period of time.

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In the present paper, the effects of O₂ and CO₂ concentrations and addition of ethyl alcohol and acetaldehyde in the storage atmosphere on the yellowing in sections of broccoli (Brassica oleracea L. var. italica PLENCK) were studied. Sections of broccoli stored in the air showed apparent yellowing after 2 days storage at 20°C. A high concentration of CO₂ in CA storage (CO₂=10% : O₂ = 10% : N₂ =80% or 10 : 5 : 85) highly inhibited the yellowing but a low concentration of O₂ (0 : 5 : 95) had little inhibitory action against yellowing. Sections of broccoli showing yellowing accumulated hydrogen peroxide and showed an increase of peroxidase activity in the tissues, but the content of hydrogen peroxide and activity of the enzyme did not change in the sections of broccoli showing no yellowing under high CO₂. Ethyl alcohol (EA : initial concentration = 0.2 ppm) or acetaldehyde (AA : initial concentration= 54 ppm) in air delayed the yellowing and decreased ethylene production in sections of broccoli, but EA or AA in CA (10 : 5 : 85) did not show these effects. The activity of peroxidase in sections of broccoli stored in air or CA containing EA or AA did not increase during storage, but the activity of this enzyme increased during storage in air without EA or AA.

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The goal of this study was to develop a model which could be used in determining the gas permeability coefficient of polymeric film and simulating by computer the gas partial pressure of carbon dioxide, oxygen and nitrogen change in a pouch. The gas permeability coefficient calculated by this method agreed well with the values reported in the literature. There is an excellent agreement of gas partial pressures in the pouch and the volume of the pouch between values simulated by the calculation and those determined experimentally. The model is useful for predicting the gas partial pressures in a pouch with a changing volume over time under unsteady conditions.

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Experiments were conducted to study the effects of different dry-heating temperature and time as well as different package and storage treatments on characteristics of restructured dried chicken diced meat from spent hen thigh muscle. Results indicated that the restructured chicken diced meat from spent hen thigh muscle dry-heated by 38°C, 1 hour and 45°C, 10 hour could make the better quality of restructured dried chicken diced meat. Furthermore the characteristics of the product which was vacuum-packaged and chill-storaged (0-5 °C) would be more stable

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The effect of ethanol on the quality of broccoli during storage at 7°C for 17 days was investigated. Fresh broccoli heads were dipped in solutions containing ethanol at 5, 7 and 10% (V/V) for 24 hours and then stored for 17 days at 7°C. The decrease in the weight of broccoli treated with ethanol at the concentration of 10% was smaller than that of the other samples. Marked effects on retaining organoleptic score, on keeping Hunter L·b/|a| value and on the delay of losses of chlorophyll were observed in the sample treated with 10% ethanol. The broccoli treated with 10% ethanol kept a higher level of overall quality for 3 or 4 days longer than the untreated broccoli.

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