Changes of lipid contents and ultrastructure of chloroplast with the coloring of tomato fruits were determined.
1) There were the marked decreases of glycolipid (GL) and chlorophyll contents at the early stage of coloring and they were scarcely contained in the chloroplast after the fruit turned red color.
2) The fatty acid composition of monogalactosyl diglyceride (MGDG) and digalactosyl diglyceride (DGDG), the main components of GL, was analyzed with gas-liquid chromatography. MGDG consisted of highly unsaturated fatty acids, such as palmitoleic acid, linoleic acid, and linolenic acid, in the green tomato fruits but linolenic acid was markedly decreased at the early stage of coloring. On the other hand, DGDG hardly contained linolenic acid and the contents of unsaturated fatty acids increased with maturation and ripening in tomato fruits.
3) The free fatty acid contents in tomato fruits and in chloroplast varied with each ripening stage. The fruits contained higher amounts of unsaturated fatty acids but their amounts in the chloroplast were lower.
4) Chlorophyllase activity of tomato fruits was the most intensive at the breaker stage, accounting for the rapid decrease of chlorophyll at the breaker stage.
5) Ultrastructure of chloroplast in tomato fruit tissue was determined with an electron microscopy. It was revealed that the structure of chloroplast was very changeable organelle in tomato fruits in the course of the ripening, that is the lamellar structure of chloroplast was remarkably broken at the turning stage of color and then osmiophilic globules increased in the chloroplast during ripening.

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Schizosaccharomces pombe (IFO 0358) having intrinsically high ability of decomposing L-malic acid, when cultured in a synthetic growth medium, showed weaker ability to decompose L-malic acid than the ability cultured in apple juice, and it suggests that apple juice contains an unidentified factor or factors to promote the L-malic acid decomposition by the yeast. So, experiments were made to determine the nitrogen and mineral sources required to decompose L-malic acid by the yeast, and it became clear that the appearance of the L-malic acid decomposing ability was mainly due to the presence of L-asparagine which was contained in apple juice, and, in fact, Schizosaccharomyces pombe cultured in the synthetic growth medium with L-asparagine as a sole source of nitrogen, replacing ammonium salt, showed high ability to decompose L-malic acid.
Furthermore, experiments were made to determine the effects of nutritional materials -vitamins, mineral salts, nitrogenous compounds-on the formation of malate dehydrogenase by Schizosaccharomyces pombe, which might control the L-malic acid decomposition, and this series of experiments showed that the presence of nicotic acid, biotin, iron and L-asparagine was effective to promote the activity of malate dehydrogenase of the yeast.

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We have taken up flavonoids as one of the antioxidant of raw tomatoes and tomato juice. Flavonoids were isolated from tomato extracts to investigate their antioxidant activity.
Four flavonoids were separated from tomato extract on two-dimensional paper chromatograms. Based on the Rf-values, color reaction to chromogenic reagents and spectral characteristics, three flavonoids were identified as quercetin, naringenin and rutin, respectively. Large scale separation of the fourth flavonoid was carried out by polymide column chromatography. Equi-molar narigenin and glucose were detected in the acid hydrolyzate of the fourth flavonoid by gas chromatography and two-dimensional paper chromatography. It was identified as prunin by spectral characterietics. Contents of rutin, prunin, naringenin and quercetin in tomatoes were 0.35, 0.22, 0.21 and 0.15 mg%, respectively. Antioxidant activity of isolated flavonoids as follows,
rutin>>prunin>quercetin.
Naringenin showed very little antioxidant activity.

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The amount of lossed sugar in unknown way during the processing of beet sugar is estimated 0.29-0.38% of the weight of beet.
In this experiment, the amount of lossed sugar was calculated by measuring the amount of lactic acid possibly produced by microbes in the diffuser. Lactic acid in cossettes and diffusion juice was separated by ion exchange resins for the determination by colorimetry. The average amount of lactic acid in cossettes and diffusion juice was 34mg/kg and 376mg/kg, respectively, indicating that a fairly large amount of lactic acid was produced in the diffuser.
The ratio of the amount of consumed sugar to the amount of lactic acid produced in the diffuser was 1:3.32.
Sugar loss in the diffuser was about 0.13% of beet, indicating that about 35-45% of the unknown loss was produced my microbes in the diffuser.

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The relation between the palatability of green tea and its taste pattern which was composed of intensities of bitterness, astringency, sweetness and so-called savory taste (monosodium glutamate like taste if remotely represented). The palatability and taste intensity were measured by sensory evaluation recording their degrees on rating scales.
The palatability of green tea become wrong in either ranges where bitterness and astringency, are notably strong or weak whereas it become better as increase of savory taste and sweetness as far as the taste character of green tea is kept. However, increase of savory taste over certain range produces different gustation from green tea character resulting in the reduction of palata bility.

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In the previous paper, it was reported that the fermentation of fructosides naturally present in wheat flour depended upon the invertase activity of bakers' yeast which was used for the fermentation.
The present study reports the results of experiments on the effect of invertase preparation when it was used in breadmaking.
By the addition of invertase, early stage sponge-dough fermentation was considerably accelerated resulting in the reduction of fermentation time, and the loaf volume was increased. The effects, however, depend upon the combination of wheat flour and yeast for breadmaking. When a wheat flour containing much fructosides was employed with a bakers' yeast of low invertase activity considerable effects were obtained. On the other hand, in an adverse combination little effects were observed.

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The conditions of making food from pig skin by deep frying were investigated. In order to raise the swelling rate by deep frying the following method gave a good result: a pig skin was primarily put in the oil whose temperature was 60°C-70°C and taken out when the temperature reached to 110°C after about 10 min. The skin was then fried under the following conditions for 21 min. at 130°C, for 9 min. at 140°C or for 6 min. at 150°C. The swelling multiple was raised up to 18 times. No significant effect was obtained by the pretreatment of the pig skin with buffer solution of different pH value or swelling agent such as ammonium carbonate solution. The component of amino acids of the processed pig skin did not show any particular change to reduce its value as a food. The digestivity of the fried pig skin was remarkably improved up to 96.8% comparing with non-treated pig skin 87.9%

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The effects of irradiation of sheep guts with gamma-ray were investigated comparing with that of chemical processing. The effect of the sterili- zation was as follows: 5.0 Mrad gave perfect result, 1.0 Mrad gave almost perfect result comparable to that of the treatment with sodiumhypochlorite, and 0.5 Mrad was not effective.
The strength of tugging and the spreading rate of guts were reduced when the dose was raised up to 5.0 Mrad. When irradiated with 1.0 Mrad, however, they showed no significant difference with that of sodiumhypochlorite-treated one. As the result, ir- radiation processing with 1.0 Mrad can replace the processing with sodiumhypochlorite employed generally at present. In addition, it was also revealed that the treatment with hypochlorite did not reduce the strength of tugging or the rate of spreading.

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