Lycopene, carotene, and xanthophyll contents of seven determinate type varieties and one indeterminate type variety were determined at the various matured stages of 40-70 days after flowering. Chlorophyll disappeared mostly on 55 days after flowering and compretely after 60 days. Lycopene did not appear on 40 days but appeared with 4-7mg% after 50 days, 7-12mg% after 60-70 days. Xanthophyll contents increased rapidly during 50 days and β-carotene contents increased also until about 55 days. The readings of color different meter, a/b of the juice, were over 1.6 in almost varieties on 50 days and 2.0 on 60 days. Comparatively high contents of the lycopene in all varieties were observed in the range from 7 to 11mg% at 60 days. Lycopene contents of Tohoku No.6, early matured variety, increased rapidly during 50 days but that of Taiho increased rapidly during the 60 days after flowering. It was suggested that the optimum harvest time of tomato fruits for processing is during the term of 55-60 days after flowering.

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To clarify the processing adaptability of tomato fruits, six determinate type varieties and one indeterminate type variety as a contrast were investigated on the contents of acids, sugars, pectic substances, solids and vitamin C in the fruits at the various matured stages of40-70 days after flowering.
Free acids, total solids, pectic aubatances and vitamin C were contained in high degrees during the early term of maturing stage but sugar contents were detected in high degree during the late term of maturing.
From these results and the previous report on the pigments, the optimum harvest term for processing is suggested from 55 to 60 days after flowering. It seems from these data Roma is a suitable variety for the puree or paste and H. 1370 is a suitable one for both the puree and juice processing.

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BHA and BHT were heated in liquid paraffin and residual amounts of them were determined by UV spectroscopy. Both antioxidants decreased rapidly with increasing heating temperature. Decreasing rate of BHA was about two times that of BHT. Addition of flour dough to liquid paraffin accelerated the decomposition of antioxidants. The degradation products separated from BHA which was heated under an oxygen stream at 180°C for one hour were analyzed by GLC and GC-MS spectroscopy. Over 10 volatile compounds and 15 nonvolatile compounds were detected, however, the main product among them was a dimer type of BHA. The degradation processes of BHA were discussed from the viewpoint of the free radical reaction. Heating of salad oil containing BHA at 120°C resulted in maximum yield of the dimer.

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The influences of salt and acetic acid on emulsifying capacity(E. C.)and mayonnaise stability (M. S.)of low density fraction(LDF)and high density fraction(HDF)of hen's egg yolk were investigated.
Mayonnaise using these two fractions as emulsifier was prepared under salt(conc. 0-10%)and acetic acid(conc. 0-4%)in water phase.
Furthermore, the relationship between solubilities of LDF and HDF in sodium acetate-acetic acid buffer(pH about 3.3-6.0, I=0.1-2.0)and E. C. or M. S. of them was investigated.
(1) The effect of salt on E. C. and M. S. of LDF and HDF was week, but that of acetic acid on them was strong, so E. C. decreased as pH was lowered.
(2) The E. C. of LDF was stronger than that of HDF over the range of 3.3-6.0 and salt (conc. 0-10%). At high salt(conc. above 7.5%)and high acetic acid(conc. above 3%)in water phase, mayonnaise using HDF became so viscous that homogenous emulsion was not obtained. The M. S. of HDF was higher than that of LDF and the decrease of M. S. of HDF was very little during storage at 25°C for 4 weeks.<Br>(3) There was no evident relationship between the solubilities of LDF and HDF and E. C. or M. S..
Considering these observations, it seems likely that both LDF and HDF have the emulsifying and mayonnaise stabilizing powers, but emulsifying power of LDF is stronger than that of HDF and mayonnaise stabilizing power of HDF is stronger than that of LDF.
Therfore, it may be presumed that these results are due to the differences in properties of their membranes as well as the differences in viscosity of mayonnaise.

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Kogiku pumpkin (Japanese type) and Chikanari-ebisu squash (Western type) contained 200 and 280 ppm of nitrate in pulp at harvesting stage, respectively. The concentration of nitrate hardly varied in Chikanari-ebisu fruit and varied in Kogiku fruit with some of variation attributable to parts when harvested.
During the growing period, nitrate concentration in Kogiku fruit reached a maximum at harvesting stage. In earlier and later stages of maturity than harvesting stage, nitrate concentrations were lower. The concentration of nitrate did not change in unripe fruits during the storage, but rapidly decreased in ripe fruits during the short period of storage, for example, nitrate concentration of Chikanari-ebisu decreased to one tenth of the initial one.
The ratio of nitrate-N to total N in Chikanari-ebisu fruits decreased during storage, whereasthe ratio of protein-N and amino acid-N to total N increased. Similar tendency was also observedon placenta tissue of the fruit. From above observation, conversion of nitrate-N to protein oramino acid may be considered.

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A new rapid and convenient method was developed for measuring sourness of food based on conductometry.
Comparing the difference of the electrochemical behavior between weak electrolyte, organic acid, and strong one, potassium chloride, it was found that the hydrogen ion concentration dissociated from organic acid could be accurately estimated in the presence of strong electrolyte ions. An equation(1)is set up between the content of organic acid in sample solution(y), and the specific conductance of the properly diluted solution(x). Where, the proportionality constant(a) is associated with the nature of organic acid, closely related to the dissociation constant of the acid,
y=ax+b (1)
and(b)is the constant due to the content of the strong electrolytes in the sample solution.
For Citrus fruits, the equation(2)was obtained.
y(% as citric acid)=0.02678x-0.4641, r=0.998 (2)
In this case, the fruit juice was diluted 300 times with water and the specific conductance(μmho·cm^-1)was measured at 25°C. This equation was applicable to the Citrus fruits containing 0.5-3% organic acid(as citric acid content)and independent of variety, strain, region and ripening period of the fruits.

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Apple pomace(10-100g fresh weight/l) was added to grape musts before fermentation and removed with lees when racking. The resulted young wines had higher pH, less total acidity, malate, lactate and tartarate, more succinate in some cases, and a softer taste than normal wines. The decrease of malate was probably caused by the action of malic enzyme in the apple pomace; while the changes of other acids were likely to be due to other factors. The presence of 100ppm of sulfurous acid made the decrease of malate somewhat smaller. When apple pomace was added to finished young wines instead of unfermented musts, the decrease of malate did not occur at all.

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