Wasanbon-to which is manufactuaed in Japan by unique traditional refining procedure retains some browning color and is discolored during storage.
Carbonil compounds in Wasanbon-to were determined as the first factor of a color stability. Four major spots were detected on a thin layer chromatogram of the ethyl acetate extract of the mixture containing 2, 4-dinitrophenylhydrazones obtained from the sample after treatment with the reagent. The corresponding fractions were separated by alumina column chromatography followed by thin layer chromatography on a silica gel plate. Crotonaldehyde, acetaldehyde, 5-hydroxy-methylfurfural and 3-deoxyglucosone were identified by ultaviolet and infrared spectra and gaschromatography.
The "Tsuburi" step was found to remove browning color most extensively in all refining processes. The result was reflected also in the change of lightness shown in the L, a, b, chromatic value diagram.

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The changes of color and total anthocyanin in the concentrated juice of Campbell Early grapes which was stored at room temperature, 5°C and -30°C, were investigated for ten months.
Optical density of the juice(at 520nm)and the total anthocyanin content decreased rapidly as follows: room temperature>5°C>-30°C. At -30°Cfor ten months, the color density and the total anthocyanin content decreased to78% and 58%, respectively. In Six bands of anthocyanins on paper chromatogram, band 4(3-monoglucosides of malvidin and peonidin)decreased to 4%, band 3 (peonidin-3, 5-diglucoside and petunidin-3-monoglucoside)to 8% and band 2(malvidin-3, 5-diglucoside and delphindin-3-monoglucoside)to 9%, at room temperature for ten months. From these evidence 3-monoglucosidic anthocyanidins seemed to decompose more easily than 3, 5-diglucosides in the grape juice.
Crude anthocyanins prepared by basic lead acetate method were isolated by paper chromatography and characterized by spectroscopy, hydrolysis and chromatographic techniques. Nine anthocyanins were identified: 3-monoglucosides of malvidin, peonidin, peptunidin and delphinidin, 3, 5-diglucosides of malvidin, peonidin and delphinidin, and malvidin-3-monoglucoside and peonidin-3, 5-diglucoside acylated with p-coumaric acid.

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The content of reducing compounds, ascorbic acid and SH compounds such as glutathione and cysteine, increased rapidly in inner buds of both Senshu-ki onions and Sapporo-ki onions as they began to elongate, but did not increase in the irradiated onions (irradiated with the doses of 5, 7 or 15Krad). When onions were irradiated at the low levels of reducing compounds in their inner buds, the sprouting of the onions was completely inhibited. However, after the content of reducing compounds increased, the inhibitory effect of gamma irradiation was considerably reduced. From these results, the relationships between the contents of reducing compounds in inner buds of onions and the inhibitory effect of gamma irradiation on the sprouting of onions were discussed.

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The effect of heat processing on the properties of pulp, syrup and pectic substances of canned peaches "Okubo"(white pulp)and "Kanto 5"(yellow pulp)was studied at various temperatures of 75, 85, 92 and 100°C using a rotary sterilizer.
The pulp firmness of canned "Okubo" was almost constant(90-79g/4mm)at all temperatures. On the other hand, that of "Kanto 5" remarkably decreased(295-173g/4mm)with the increase of processing temperatures except at 100°C; the firmness at 100°C was slightly higher than that of 92°C.
Water-soluble, ammonium oxalate-soluble, and hydrochloric acid-soluble pectin exhibited almost constant quantity at any temperature in both varieties. The ratio of hydrochloric acid-soluble pectin to total pectin was about 30% at "Okubo" and was about 70% at "Kanto 5".
From these results and previous report, it is evidently clear that the most important factor affecting the pulp properties in a canning processing are in post-harvest ripening in Okubo-type peach, and are in both post-harvest ripening and processing temperature in Kanto-type peach.

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An investigation on the effects of the enzymes in rice-koji on the qualities of saity-red-miso made from the rice-koji was carried out to obtain the following results.
(1) Significant correlation was found between activity of proteolytic enzyme in pH 5.7 of substrate and the degree of protein solubility and protein hydrolysis as well as sensory scores on the quality of miso. It was revealed that activity of proteolytic enzyme in pH 5.7 of substrate plays an important role for the ripening of miso.
(2) In order to obtain the sufficient degree of protein solubility as well as protein hydroiysis of miso under the condition of this experiment, at least 100-120 units of activity of proteolytic enzyme in pH 5.7 of substrate produced by koji-mold is necessary.
(3) It was cleared that peptidaes including acid carboxypeptipase I, II-IV, and leucine aminopeptidase I and II, III of rice-koji have a relation on the liberation of amino acids in the ripening of miso.
(4) The activities of amylolytic enzymes of rice-koji are revealed to be sufficient or rather in excess for the ripening of miso.

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It is supposed that macro-viscosity is concerned with Brownian diffusion of the volatiles which are insoluble in foods, and micro-viscosity is concerned with molecular diffusion of the soluble volatiles. Meassurements have been made on macro- and microviscosity of aquaous solutions of disaccharides, dextrin and dextran. Macro-viscosity increased with increasing the concentra tion and molecular weight. of carbohydrates. Micro-viscosity increased with elevation of concentration, but no maningfull relationship could be found with molecular weight of carbohydrates. When(C₂H₅)₄NI was used as electrolyte, micro-viscosity of the solution was higher than that of NaCl.

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