Changes of carotenoids in flesh of Citrus Unshiu var. YONEZAWA, SATO and BENIDOBASHI at six different mature stages have been studied.
Total carotenoids contents of flesh increased to maximum at earlier stage than that of peel and then decreased. Carotenoids mixtures of flesh were seperated into hydrocarbon, monol 1, monol 2, diol, diol monoepoxide 1, diol monoepoxide 2, diol diepoxide 1, diol diepoxide 2 and polyol by TLC method. In the case of flesh, carotenoids, different from peel carotenoids, monol monoepoxide group was not contained and main carotenoid group of diol monoepoxide and diol diepoxide were 5.8-monoepoxide and 5.6, 5'8'-diepoxide respectively.
Carotenoid pattern of flesh in different varieties and at different mature stages were quite similar to each other, especially in later stages of maturity. Characteristic of carotenoid pattern of flesh was the large quantity of monol group in it. Percentage of monol group of carotenoid at later stages in these three varieties were 70-80% for total carotenoids and these results would suggest the possibility of using a monol group as purity index or standardization factor in the products of Citrus Unshiu such as juice and nectar.

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In order to utilize surplus cereals and to prevent enviromental pollution, plastic matereals based on several cereals were developed. Properties of those materials were as follows. (1) As for compression strength, plastics made from rice had the strength of 840kg/cmcm² on an average, and those made from wheat flour had the strength of 420-710kg/cmcm². These strength were increased by adding casein. (2) These materials were collapsed by water and sulphuric acid, and were soluble in caustic soda solution. However, they were not soluble in several organic solvents. (3) Specific weights were 1.3-1.4.

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With the purpose of establishing an objective quality evaluation method for "Yokan" which is a traditional Japanese jelly-like confectionery mostly composed of sugar, mushed beans and agar, both the mechanical textural characteristics and the main chemical constituents cf 18 commercial products were comparatively analyzed.
The general mechanical textural groperties of these products could be characterized by such parameters as hardness and adhesiveness and pattern of curve of the General Foods Texturometer. The mutual relationships among the several parameters measured by three kinds of mechanical textural instruments including GF Texturometer were cleared and their instrumental advantages or disadvantages were discussed.

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Senshu-ki onions were irradiated at the ranges of 1-15 Krad. Gamma irradiation at the doses of 7 and 15 Krad inhibited almost completely the sprouting of onions which were irradiated on the 20th day after harvest and after 11/8 months of storage at 0°C before irradiation. In onions which were irradiated at the doses of 7 and 15 Krad after 31/3 months of storage at room tem- perature, there was found considerable sprouting, showing approximately 50% of sprouting. Even when irradiation was carried out about 2 months after harvest, a dose of 5 Krad was sufficient to prevent sprouting during subsequent storage at room temperature. Onions irradiated at a dose of 1 Krad and stored at room temperature sprouted during the storage but showing thin sprouts, whereas in the onions of 1 Krad stored at 6°C after irradiation subsequent sprouting was prevented sufficiently. Irradiation up to 15 Krad did not affect the rates of weight loss and rotting of onions until the unirradiated onions sprouted. There were found the dead cells (darkened area) in both inner buds and disks in early stage of the injury of irradiated onions. The inner buds (or internal sprouts) in sprout-inhibited onions by irradiation darkened during subsequent storage.

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To know the utilization aptitude of fingered citron, experiments were carried out in the following items:
1. Determination of composition in fingered citron.
2. Quantitative determination of pectic substance as calcium pectate.
3. Comparison with some properties between pectic substances extracted from fingered citron and commercial pectin.
4. Characteristics of pectin-sugar-acid-water jelly which are shown by Okada gelometer and curdmeter.
As the result of the experiments, the fingered citron contains 2.62% (fresh weight basis) and 31.9% (dry matter basis) total pectic substances as calcium pectate, and it is verry rich in pectic constituents.
Pectin of the fingered citron showed to have suitable characteristics for jelly and jam preparation.

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With 12 samples of Sencha (ordinary green tea) of high middle and low grade, analyses of amino acids and sensory test were carried out on the liguors prepared as usual. Kramer's method was employed for the evaluation of sensory test. As the results, the amounts of amino acids, as theanine, glutamic acid, asparatic acid, serine, threohine, alanine, and arginine in the samples evaluated as desirable at 5% level were higher than that of undesirable one. There was also significant difference in the pattern of amino acids between the desirable samples and undesirable one.

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Agar preparation was investigated under various conditions from Hirakusa (Gelidium subcostatum). Although the methods of general extration from Hirakusa as raw material did not give satisfactory results on the yield and physico-chemical propezties of extracted agar, alkali-treatment was effective on the extraction of agar of good physica-chemical properties. On the effect of the alkali-treatment and subsequent extraction, microscopic observation of the tissue maceration of Hirakusa under various conditions, estimation of agarose and agaropectin in Hirakusa agar as raw material and alkali-treated Hirakusa agar and the texture of agar gel by texturometer were carried out.

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Gamma ray irradiation with the dosages of 20, 50 and 100 Krads was applied to an imported hard wheat (Manitoba) and a domestic wheat (Norin-27), and its effects on breadmaking properties were investigated. After preparing 60% extraction flours with a Bühler test mill, maltose value (M.V.), sedimentation value (S.V.), characteristics af dough, and breadmaking properties of the flours were evaluated. The maximum viscosity of Amylogram, M.V. and S.V. decreased with dose. However, little changes were observed on Farinogram and Extensogram.
As the results of baking trials, the effect of irradiation were recognized regarding loaf volume, flavor, and total score of bread. Loaf volume of the bread made immediately after the irradiation was not influenced by the treatment. As for the breads prepared from the flours milled after three month storage of the irradiated wheats, hawever, the increases in loaf volume were recognized in all the irradiated samples. Organoleptic evaluation of the bread was performed by experienced taste panels. In the test carried out immediately after the treatment, off-flavor was found distinctly in all the breads made from treated wheats. However, the off-flavor was fairly diminished when the test was performed on the breads made from the wheats stored for three months. On the whole, the effects of irradiation were observed more intensely in Manitoba than Norin-27.

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