The anti-allergenic properties of the fruiting bodies of Sarcodon aspratus (Berk) Ito were elucidated by the inhibition of the heterologous passive cutaneous anaphylaxis (PCA) against guinea pig. The active fraction was purified as the single peak by HPLC-gelfiltration, after the hot water extraction of the dried fruiting bodies, and successive dialysis, precipitation by ethanol and DEAE-cellulose column chromatography of the precipitates. The purified active fraction was of the molecular weight 1, 300, 000, and the main composition was the sugar and protein, containing arabinose, xylose, glucose, galactose, and mannose as sugars, and 20 kinds of amino acids. This active fraction inhibited the formation of the blue spots caused by PCA, when it (1mg/ml) was injected with the rabbit anti-bovine β-lactoglobulin anti serum.

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Strong acidic electrolyzed water (SAW) has unique characteristics such as high positive oxidation-reduction, strong acidity, high concentration of dissolved oxygen and strong bactericidal activity. The bactercidal effect is considered to be due to hypochlorous acid (HOCl) and residual chlorine contained in SAW. It is well-known that the residual chlorine in sodium hypochlorite solution (NaOCl) decreases when mixed with organic substances. But a detailed analysis of the reaction of SAW with organic substances has not been done. In this research, we examined the effect of organic substances contained in cabbage juice on SAW, comparing SAW and NaOCl solution. As a result, it was suggested that 85% of the residual chlorine in NaOCl and SAW was consumed by nitrogenous compounds and 15% of it was consumed by other substances such as kinds of polyphenol and L-ascorbic acid. Then we measured the rates of concentration of free and combined chlorine when the residual chlorine in SAW and NaOCl reacted with ammonia. These results indicate that the characteristics of SAW are mainly due to the residual chlorine and strong acidity.

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Changes in chlorophyll (Chl) contents, Chl derivatives and Chl degrading enzyme activities in radish (Raphanus sativus L.) cotyledons were studied to clarify the pathway of Chl degradation with senescence. Radish cotyledons turned yellow appreciably with senescence after 3 days of the storage at 25°C. Chls a and b contents in cotyledons decreased greatly with yellowing during storage. Chlorophyllide (Chlide) a decreased strongly with yellowing after a temporary increase on day 2 of the storage at 25°C, whereas 13²-hydroxychlorophyll a (Chl a-1) decreased gradually. In the reaction mixture containing the cotyledon extract, Chlide a increased greatly on 3hr of the reaction and then decreased slightly during the reaction. An unknown substance was formed during the reaction and its absorption maximum was similar to that of Chlide a. Chlorophyllase activity increased on day 2 of the storage at 25°C and then decreased with yellowing of cotyledons. Chl degrading peroxidase activity increased markedly on day 4 of the storage at 25°C. In addition, Chl oxidase activity increased gradually with yellowing of cotyledons. We suggest that Chl degradation in radish cotyledons depends on the Chl-Chlide pathway and the Chl a-Chl a-1 pathway, and that the Chl a-Chl a-1 pathway involved in both Chl degrading peroxidase and Chl oxidase could play more important role on the yellowing of cotyledons than the Chl-Chlide pathway.

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The volatile constituents of fresh loquat (Eriobotrya japonica LINDL. cv. Tanaka), its canned product immediately after canning and the stored products were investigated. Volatiles were isolated by simultaneous distillation and extraction under reduced pressure, and identified 78 compounds by a capillary column GC-MS. The flavor dilution factor (FD factor) was decided by aroma extraction dilution analysis (AEDA) with GC-olfactometry (GC-O). Fifteen and nineteen compounds significantly contributing to the aroma of fresh loquat and that of the canned product were found by AEDA, respectively. The most potent aroma compounds in fresh loquat was phenylacetaldehyde (FD factor=256). In addition, other aroma compounds having FD factor=64, hexanal, (E)-2-hexenal, hexanoic acid, β-ionone may play important roles in fresh loquat aroma. On the other hand, the most potent aroma compounds in the canned product was β-ionone (FD factor=256). After three months storage at room temperature, furfural (FD factor=4) and 5-methyl-2-furfural (FD factor=1) was perceived by GC-O. When stored at 37°C for three months, the FD factor of furfural increased to 64.

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Stability of anthocyanin pigments (AN) prepared from sweet potato (Ipomoea batatas Poir.) "Ayamurasaki" and other plants (elderberry, strawberry, grape juice and perilla) were investigated during acetic acid fermentation. (1) The ethyl alcohol contents before fermentation was 6%. Acetic acid contents after fermentation at 21 days was 5.0-5.5%, and pH was decreased to an average of 2.27. (2) The browning rate changed a little during acetic acid fermentation. (3) Increasing acetic acid contents, and the relative absorbance (525nm) of various anthocyanins were higher and became highest after 21 days of fermentation. (4) A-value and b-value of the Hunter's diagram shifted to positive after 21 days of fermentation. (5) Major anthocyanins of elderberry, strawberry and grape juice were identified as cyanidin 3-sambubiose, pelargonidin 3-glucoside and delphinidin 3-glucoside, respectively, by LC/MS analysis. (6) Sweet potato AN was more stable than the pigments of elderberry, strawberry and grape juice for acetic acid fermentation. Sweet potato AN was stable, meaning probably the intermolecular copigmentation of two organic acid with peonidin aglycone. Compared with sweet potato anthocyanin, perilla (shiso) was instable, suggesting the decomposition to shisonin.

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Changes in mineral contents of different portions of apple fruit during development were investigated using Fuji apples grown in an experimental orchard of Morioka Branch, Fruit Tree Research Station in 1980. Apples were sampled from June 13 (3 weeks after petal fall) to November 13 (25 weeks after petal fall, harvest time) at an interval of two weeks. Fruits were separated to peel, pulp, core and seed immediately after picking and determined nine minerals viz. Na, K, Mg, Ca, Fe, Mn, Cu, Zn and P. Concentration of all mineral components on fresh weight basis decreased through fruit development period in pulp tissue, but the aspects of the changes were different among minerals. Na, K, Fe, Cu and P concentrations decreased relatively sharp until 5 week after petal fall, and then remained constant until harvest. Mg, Ca and Mn decreased till 11 weeks after petal fall and then were unchanged. Zn concentration decreased through the developing period. Each content of the minerals in pulp tissue of a whole fruit increased during fruit development. Na, K, Fe, Cu and P increased relatively great and Mg, Ca and Mn increased relatively moderate. The effect of fungicide application (Bordeaux mixture including copper) on the concentration of Cu was observed only in peel, but not in pulp and others. Fluctuation in the mineral concentrations in the fruit between trees used in the experiment was also observed especially great in Fe, Mn, Cu and Zn. It seemed to be due to the different growing conditions nevertheless grown in the same orchard. It is suggested that we need to consider the fluctuation in mineral contents in apples especially in minor elements when we use the values of the Standard Tables of Food Composition in Japan.

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Fatty acids, free amino acids and 5'-nucleotides were analyzed on some specimens of dried laver, Hoshi-nori, Porphyra yezoensis, which were harvested at Akkeshi in Hokkaido, supplied from different harvest months and were produced by sun drying at about 6°C and by hot air drying at 38°C. There were some differences in the contents of palmitic and icosapentaenoic acids between the sun and hot air drying Hoshi-nori. The free amino acid content increased with the progress of harvest month, especially in aspartic acid, serine, glutamic acid and alanine. Of the hot air drying Hoshi-nori, aspartic acid and asparagine were high, and serine and glycine were low in their contents comparing to those of the sun drying one. Although 5'-AMP and 5'-GMP were analyzed in the both drying Hoshi-nori, 5'-IMP was detected only in the air drying ones.

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Changes in sugar and polyuronide contents in Common fig 'Houraishi' (Ficus carica L. var. hortensis Shinn) syconia stored at 5°C or 15°C were determined. The syconia stored at 15°C softened rapidly with discoloration of peel and flesh of fruit until 4 days after harvest, while the fruit firmness of the syconia stored at 5°C decreased slowly. In the syconia stored at 15°C, the sucrose contents and percentages to total sugar contents decreased more than those in the syconia stored at 5°C during storage. The polyuronide contents in the syconia stored at 15°C decreased significantly in the hot-water-, EDTA- and KOH-soluble fractions, then the percentages of the water fraction to total polyuronide contents showed an marked increase until 4 days after harvest. However, the polyuronide contents in the syconia stored at 5°C were stationary in each fraction. These results suggested that decomposition of sucrose is accelerated and water-insoluble pectic substances in cell wall decrease with rapid softening in fig syconia stored at high temperature.

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