Anthocyanins isolated from Kyoho grapes(a purple hybrid variety; Ishihara-wase×Centennial)were studied by paper chromatography, hydrolysis, partial hydrolysis, color classification and spectroscopy. The major anthocyanins were identified as malvidin-3, 5-diglucoside, malvidin-3-monoglucoside, malvidin-3-(p-coumaroyl)-monoglucoside, peonidin-3, 5-diglucoside and peonidin-3-monoglucoside. Malvidin-3-monoglucoside was the most abundant pigment(40%)in the grapes. Besides, there were two trace pigments that seemed to belong to petunidin or delphinidin forms.

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Anthocyanins isolated from Delaware grapes, an American variety, were studied by paper chromatography, hydrolysis, spectroscopy and other techniques. The major anthocyanins were identified as peonidin-3, 5-diglucoside(8%), cyanidin-3-monoglucoside(40%), peonidin-3-monogluco-side(20%)and peonidin-3-(p-coumaroyl)-monoglucoside(32%).

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Carotenoid patterns of several varieties of Natsudaidai, Unshiu and imported valencia orage juices were determined and disscussed on the possibility of the estimation of blended ratio when these were blended each other.
Total carotenoids and catenoid patterns of various Natsudaidai were different remakably depending on each variety and growing area. These results suggested that the blended ratio of Natsudaidai could not be estimated when Natsudaidai is blended with Unshiu juice.
On the other hand, Unshiu and Valencia orange showed almost uniform carotenoid pattern in each citrus group independent their varieties and growing areas. Total carotenoids of Unshiu and Valencia orange were almost equal in the range from 2 to 3 mg%. In addition to these results, low similarity of the carotenoid pattern between Unshiu and Valencia orange suggested that the possibility on the estimation of blended ratio when those two citrus juices are blended.

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As reported previously, several amines were detected in some of the home-made Miso. The experiments were conducted in order to the general qualities Miso, by examing the amine in 28 specimens collected from farm houses in Yamagata and Iwate prefectures. The following results were obtained.
The Miso containing the amines in large amounts showed a tendency to have a high level of moisture content and a low level of sodium chloride. In the case of the Miso rich in both tyramine and histamine, the total amount of nitrogen and the pH value were low, whereas, a reverse tendency was observed the Miso containing tryptamine in a large amount. The abovementioned three amines were found to increase in amount with progress of ripening, having a tendency to be higher in a low carbohydrate-high salt type Miso than in a high carbohydratehigh salt one, when the salt content is low in the Miso.

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The formation of tryptamine from tryptophan was examined employing pure and mixed culture methods with the microbial suspensions prepered from the home-made Miso containing tryptamine.
The amount of tryptamine produced by the mixed culture method was up to 36% of DL-tryptophan added to the media. However, by the pure culture method, it was produced only about 1% in amount of the added tryptphan. Tyramine present in the yeast extracts was found to be an effective tryptamine producing factors. Furthermore, the tryptamine production was acceralated by the addition of nicotinic acid and pridoxal, besides tyramine, resulting in the production of tryptamine up to 90% in amount of the added DL-tryptophan.

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Nitrate concentrations of some fruit vegetables during growing and storage were investigated.
1) Eggplant: Nitrate concentration increased during growing and the concentration reached a maximum at harvesting stage. The nitrate concentration in the fruits grown in summer slightly decreased from harvesting stage to full ripe stage. The part near the stem end had the higest concentration of nitrate (270ppm) at the harvesting stage and the opposite side of the fruit had one fifth of the concentration. Nitrate concetration during strage slightly decreased. Chilling injury ocurred in fruits during low temperature storage, and the rotting of fruits was observed after 6 day of storage at 20°C. Then, in rotted fruits, a small amount of nitrite was detected.
2) Sweet pepper: Nitrate concentration of sweet pepper during early harvesting period(July)was higher than during late harvesting period (August). During the growing stage from small fruit to full ripe fruit, nitrate concentration gradually decreased. Various temperatures of storage(1°C, 12°C, 20°C)and the controlled atmosphere condition(O₂-3%, CO₂ 3% at 1°C)did not affect nitrate concentration for one month.
3) Cucumis Melo Makuwa type(Prince melon): Small unripe fruits of melon had higher concentration of nitrate than ripe fruits. Distribution of nitrate in a fruit showed higher concentration in epicarp and lower concentration in placenta. Edible part of pulp contained 17ppm of nitrate.
4) Strawberry: The concentration of nitrate(10ppm)in strawberry was lower than that of other fruit vegetables. Strage conditions(air, CO₂:6%-O₂:3%, CO₂:10%-O₂:2%, at 0°C)did not affect the concentration of nitrate in berries.

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Two types of endonucleases were separated from the crude enzyme preparation of tea leaves by DEAE-cellulose column chromatography. One of them released mainly purine 5'-nucleotides and the other produced 2', 3'-cyclic nucleotides, when each enzyme fraction was incubated with yeast RNA.
The latter enzyme, ribonuclease(RNase)was further purified by Sephadex G-100 gel filtration. Yeast RNA was rapidly degraded to a mixture of 2', 3'-cyclic nucleotides and oligonucleotides by this enzyme, and the cyclic nucleotides were slowly hydrolyzed to the corresponding 3'-nucleotides.
From the properties of tea leaf RNase, it was considered that 2'- and 3'-nucleotides in black tea were produced by the both actions of the enzymes such as RNase and PDase and possibly non-enzymic hydrolysis of the cyclic nucleotides, which were liberated from the tea RNA by the action of RNase.

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