Crocetin, a kind of carotenoid, is a yellow pigment composition found in gardenia fruits. Owing to its multifunctional physiological benefits, crocetin is used in many foods. For quantitative analysis of crocetin by UV-Vis spectrophotometry, we developed a process involving solid phase extraction (SPE). This novel method comprises the following steps: (1) preparation of the crocetin solution from food samples by dissolving in NaOH solution; (2) first step purification of crocetin via SPE of mixed-mode (reversed-phase/strong anion-exchange) polymer; (3) second step purification of crocetin via SPE of mixed-mode (reversed-phase/strong cation-exchange) polymer; (4) absorbance measurement of the purified crocetin solution. It was found that the lower limit of detection was 75mg/100g in the case of tablets and 0.3mg/100g in the case of beverages. The crocetin solution was added to three types of commercially available health food products and one beverage, which showed recoveries in the range of 100.4%-102.8%. The repeatability (relative standard deviation) was 1.03% for a test repeated seven times with a soft capsule. The specificity of this method was confirmed by the UPLC method, mass spectrum and UV spectrum. The results demonstrated that this method is convenient and useful for the quantification of crocetin in various foods.

In this study, effects of constant-temperature preheating (40, 50, 60, 70, 80°C) on physical properties of Japanese apricot (Prunus mume) jam were investigated. Breaking stress of jam was temperature-dependently increased by preheating, and this value reached maximum with preheating at 60°Cfor 30 min. Shape retention of jam in a 200℃oven was strongly correlated with breaking stress; that is, the jam prepared from fruit treated at 60°Cfor 30 min was the most stable against heating (200°C, 10 min). During constant-temperature preheating, soluble pectin in fruit was temperature-dependently increased by heating, whereas the molecular size of soluble pectin was gradually decreased. Pectin solubilized by preheating at 60°Cfor 30 min would be the most favorable for gelation, as the definite quantity of solubilized pectin was above the specified molecular size. Acid hydrolysis during preheating is suggested to play a role in solubilization of pectin. Constant-temperature preheating is expected to be a new technique for controlling and utilizing internal constituents in food materials.

Effects of ceramics radiating far infrared ray energy on the evaporation rate of water and activity of α-amylase were investigated. When pure water was incubated with ceramics, the evaporation rate was lower than that of the control at 30 and 40°C, but was not different at 45, 50, and 60°C. In 150mM KCl solution prepared with pure water, the evaporation rate did not differ from that of the control at 40°C, whereas, in 150mM NaCl solution, it was lower by about 20% at 40°C. The effects of ceramics changed according to the type of solute. In 150mM NaCl solution prepared with tap water, the evaporation rate was significantly lower than that of the control. This suggests that ceramics-treated tap water might be characterized by a lower evaporation rate. When α-amylase solution was treated with ceramics, the α-amylase activity was higher than that of the control at 40～80°C. However, in α-amylase solution depleted of Ca and urea, the activity was lower at 70 and 80°C. These results suggested that the effects of ceramics on α-amylase activity could change according to the solute. When a starch substrate solution was treated with ceramics, the activity was not different, which suggested that the effects of ceramics on α-amylase activity could also change according to the application of ceramics treatment.

The Japanese pear (Pyrus pyrifolia Nakai) is one of the most commercialized fruit trees in Japan and it has been consumed for a long time. The concept of pear cultivars was first developed in the middle of Edo Era (1603-1887). Commercial pear orchards were established in the late Edo Era and over 1000 cultivar name have since been recorded. ‘Taihei’ was the leading cultivar in 1890-1900, followed by ‘Kozo’ in 1900-1910. ‘Chojuro’ became the leading cultivar from the 1910s to the late 1940s due to its high productivity and disease resistance, but ‘Nijisseiki’ replaced it until the late 1980s, as this cultivar had superior flesh texture despite its extreme susceptibility to black spot disease. The systematic breeding program of the Horticultural Research Station [currently National Institute of Fruit Tree and Tea Science (NIFTS), National Agricultural Research Organization (NARO)] began in 1935 and it mainly aimed to improve fruit quality by focusing on flesh texture and black spot disease. As a result, cultivars ‘Kosui’ and ‘Hosui’ were released in 1959 and 1972, respectively. ‘Kosui’ became a leading cultivar in the late 1980s and ‘Hosui’ became second in the beginning of the 1990s. Current breeding at NIFTS uses DNA marker-assisted selection for combining superior fruit quality with traits related to labor and cost reduction, multiple disease resistance, and self-compatibility.