The relations between the chilling injury and gluconeogenesis in banana fruit were investigated.
1) Comparing the mature green fruit with the chilling-injured one, glycogenic amino acid contents were found to be less in the chilling-injured fruit than in the mature green fruit, and asparagine, glutamine and serine were found to increase largely in the process of post-ripening of chillinginjured fruit.
2) α-Ketoglutarate and oxaloacetate, which are considered to be formed from amino acid through deamination, accumulated unusually in chilling-injured fruit.
3) When the slices of banana fruit were incubated with glutamic-acid, the disappearance of glutamic acid (glutamate dehydrogenase activity) was less in the chilling-injured fruit than in the healthy fruit, but the accumulation of α-ketoglutarate and oxaloacetate was large abnormally in the chilling-injured fruit compared with that in the healthy fruit.
4) In the tracer technique, ¹⁴C-aspartic acid and ¹⁴C-glutamic acid were incorporated into the members of T.C.A. cycle similarly in both slices of healthy and chilled fruit, but the incorporation to neutral fraction (sugar) was less in healthy than in chilled fruit.
5) Phosphoenolpyruvate (PEP) carboxykinase activity was severalfold higher in chilling-injured fruit than in healthy fruit, and in the process of post-ripening of chilled one, this activity increased remarkably.

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With tomatoes (Kozu) cultured in the glass house, changes of contents of phospholipid (PL), their fatty acid composition, and some enzyme activities were investigated through maturation on the tree and after harvest. For the after-ripening, fruits were harvested at breaker stage and stored at 20°C. The results were compared with that of the previous report with fruits cultured in the open.
1) Total PL were only half the contents of that in tomatoes cultured in the open, and little change was observed during ripening after harvest.
2) Phospholipids were separated with thin layer chromatography. Phosphatidyl choline (PC) and ph. ethanolamine (PE) were found as the major constituents of the PL.
3) The PC contents decreased with maturation and reached a minimum near climacteric peak stage, afterthat tended to increase with advance of after-ripening. On the contrary, the PE contents showed the opposite tendency to the change of PC.
4) The fatty acid compositions of total PL, PC, PE, ph. inositol, and cardiolipid were analyzed with gas-liquid chromatography. In the tomatoes cultured in glass house, higher ratios of unsaturated fatty acid and of higher fatty acid were found as compared with the tomatoes cultured in the open. It appeared that unsaturated fatty acids increased during ripening after harvest.
5) Lipoxidase and peroxidase activities increased with progress of afterripening, and reached a maximum three days after harvest, then the former tended to decrease while the latter remained constantly during subsequent storage period. Catalase activity, however, increased continuously with progress of maturation and storage periods.

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Plucked tea leaves were stored for 15-21 days at 2-5°C in the atmosphere of nitrogen with combinations of 2, 5, 10 and 21% O₂, and 0, 5 and 10% CO₂. The tea leaves from 5-10% O₂ and 5% CO₂ levels retained the best overall quality throughout this CA storage test. From the organoleptic test, no deterioration of the tea that were made from tea leaves stored in this CA condition for ten days, was observed. The decrease of oxygen concentraion in the atmosphere depressed oxygen uptake of tea leaves and caused the increase of respiratory quotient (RQ) remarkably. The tea leaves from the 2% O₂ atmosphere developed the bad odor after the storage of 7 days. In an atmosphere of high CO₂ concentration (10%), no injury of the stored leaves was observed but the decomposition of ascorbic acid in the leaves was accelerated.

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L-Phenylalanine ammonia-lyase (PAL) activities in Japanese chestnut, strawberry, apple fruit, and bracken were assayed by using the crude enzyme solutions extracted from their acetone powders with 0.05M sodium borate buffer, pH 8.0 or 8.8. PAL activity could not be detected in the freshly sliced tissue of Japanese chestnut, but occurred remarkably in the tissue within 36 hours after slicing and the activity was maintained constantly up to 72 hours. A significantly high activity of PAL was observed in strawberry at reddish ripe stage, though only a slight activity was detected at greenish stage. In apple the activity of PAL was observed in only the reddish parts of peel. From the results in strawberry and apple, it could be considered that PAL is closely related to the formation of anthocyanins in fruits. The stem of bracken showed the prominently high level of PAL activity. The activities in the top and basal portions of the stem were higher than that in the middle.

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The effect of potassium sorbate and pasteurization for preservation of "TAKUANZUKE" sealed in a flexible bag was investigated to obtain the following results. When the liquid (for pickles) was sealed with the pickles, "TAKUANZUKE" was preserved well by the addition of potassium sorbate into the liquid at the level of 0.2% (w/v). However, when rice bran mash containing many microorganisms remained over "TAKUANZUKE", addition of potassium sorbate was not satisfactory for preservation. Washing away remained rice bran mash or sterilization by chloramine T was effective. The amount of potassium sorbate in the liquid for pickles decreased as the decay developed. When the liquid was not sealed, heat processing at 65°C for min. was effective. Softening of "TAKUANZUKE" occurred above70°C. Decolouring of "TAKUANZUKE" occured in the bas sealed under atmosphericpressure, but not under vacum sealing.

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Ogonori (Gracilaria verrucosa) is now considered to be one of the most valuable raw material seaweed of agar industry in Japan. In order to obtain information on the effect of treatment, the alkali treatment of ogonori and preparation of agar from it was carried out under various conditions. Yield and total SO₃ of agar and physical properties such as jelly strength, load deformation, melting point and syneresis of agar gel were measured.

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