The experimental results of the F₂ hybrid of Red strain r⁺r⁺B⁺B⁺ crossed with Beta orange strain r⁺r⁺BB were observed, as to genetical segregation ratio, and examined along with their carotenoid contents. Furthermore, F₃ progenies were analysed for identification of carotenoid contents.
Following results were obtained;
(1) For the F₂ hybrid, β-carotene of Red strain r⁺r⁺B⁺B⁺ contained 3-6, Intermediate Beta r⁺r⁺B⁺B contained 20-35, High Beta r⁺r⁺BB contained 50-70μg/g fresh fruit.
(2) The Yellow colored skins(F₁, heterozygous) of tomato were genetically segregated into yellow colored skin and colorless skin in F₂ progenies as being independent of the carotenoid contents.
(3) In the maturing stages of F₂ hybrids, β-carotene was found in the degree of 0.1-2.0μg/g at first stage (early mature green stage) but at nearly late mature green stage, β-carotene increased. rapidly in the Intermediate Beta and High Beta. In the Red strain β-carotene increased at the late mature green stage in a small amount. Lycopene of the Red and Intermediate Beta increased rapidly at the late mature green stage, but for the High Beta, lycopene content was very small at the mature green stage. γ-Carotene was found at the late mature green stage and gradually increased in slight amount until the mature stage.

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Carotenoid contents and coloring were observed as to the double recessives genotype tomatoes, one of F₂ hybrids of Beta Orange strain crossed with Yellow, Tangerine and Apricot strains.
Following nesults were obtained;
(1) Gene r controls production of total carotenoid. The function is, r⁺r⁺>r⁺r>rr, and in rr only a small amount of carotenoid is produced. Therefore, in the double recessives genotype rrBB, β-carotene was found in small amount, approximately 1.0-1.5μg/g.
(2) Gene t controls production of poly-cis form carotenoid. But only tt produced poly-cis form neurosporene and lycopene, though t⁺t⁺ and t⁺t did all-trans form lycone. Therefore, in the double recessives genotype ttBB, changing to β-carotene was as small as 15-20μg/g.
(3) Gene at controls carotenoid production, and the interruptive function is; atat>at⁺at>at⁺at⁺. But gene at is hardly effected production of β-carotene. In the double recessives genotype atatBB, total carotenoid content was as small as 10-15μg/g.

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In order to improve juice quality, the effects of essential oil and d-limonene on color and flavor intensity of Satsuma mandarin(Citrus unshiu MARC.)juice during storage were studied.
1) By virtue of addition of essential oil into juice, pulp precipitation speed was slow down and the turbidity of the juice became more cloudy.
2) During storage at the room temperature for 6 months, the total carotenoid content in the juice was depressed by the essential oil.
3) Decrease of L and b values and increase of +a value of the color difference meter of the juice were depressed by addition of essential oil during storage for 6 months. Addition of the essential oil to the juice with concentration of 0.025-0.05% were evaluated to be better by color sensory test.
4) Sensory test after storage for 6 months, addition of the essential oil with concentration of 0.05% to Satsuma mandarin juice showed the highest value from the viewpoint of flavor.

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Chicken meat was hydrolysed by several kinds of protease preparations, thereafter, the hydrolytic ratio and the flavor of these hydrolysates were examined.
The hydrolysates of chicken meat by the protease preparations, having a strong endopeptidase activity, were obtained in a high yield though the taste was bitter, while the hydrolysates obtained by the protease preparations, having both endopeptidase and exopeptidase activity, had a good taste.
The heat treatment(95°C, 15min.)of chicken meat prior to the enzymatic hydrolysis affected the hydrolytic ratio and the flavor of the hydrolysates, that is, the hydrolysates were obtained in a low yield and had a bitter taste.
The hydrolysates of the sarcoplasmic protein fraction of chicken meat had a non-bitter and palatable taste, while that of the myofibrillar protein fraction had a strongly bitter taste.
By the combination use of an endopeptidase and an exopeptidase, the hydrolysate of chicken meat was obtained about four times as much as that of the cooking extract, and the flavor was not so poor.

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The polysaccharide extracted from red algae Meristotheca papulosa, was separated into K-and λ-fractions by postassium chloride. The K-fraction precipitated with potassium chloride could be refractionated by calcium chloride into two components, K₁-and, K₂-fractions. The former remained in the supernatant after calcium chloride-fractionation, while the latter precipitated gelatinously and was also sensitive to divalent cations, such as magnesium and barium. The yields of K₁-, K₂-, and λ-fractions were 3.3, 17.4 and 19.1%, respectively. It was suggested by electrophoresis on cellulose acetate strips in barium acetate solution that λ-fraction consisted of at least two components. These fractions were different in chemical composition, minimum concentration for gelation and some other properties. The molar ratios of galactose, 6-O-methyl-galactose, 3, 6-anhydrogalactose and ester sulfate of K₁-, K₂- and λ-fractions were 1:0.17:0.70:1.91, 1:0.20:0.89:2.15 and 1:0.09:0.34:1.34, respectively. The K₂-fraction surpassed other two fractions in gelation and the minimum concentration for gelation was 0.65%, but the concentration for gelation of λ-fraction especially decreased after alkali-treatment in the presence of sodium borohydride. Some differences in the infrared spectra of these fractions were observed.

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