Soft drinks, such as orange drinks, sour milk drinks, milk coffee drinks, concentrated orange drinks and coffee syrup, were incubated with several kinds of microorganisms such as Shizosaccharomyces pombe, Bacillus subtilis, Aureobasidium pullurans etc., in order to research the storable period in an open bottle, the effective sterilizing conditions, and the ammount of preservatives for each drink. They depended on their pH, sugar content and storage temperature. For instance, the most effective sterilizing temperature of the orange drinks(pH2.9, sugar 13%), the milk coffee drinks(pH6.7, 13%), the concentrated orange drinks(pH2.9, 60%)and the coffee syrup(pH5.0, 48%), under the 10 minutes heating, were 65, 120, 50 and 65°C, respectively. The concentrated orange drinks which were well preserved for 25 days at 10°C without preservatives, never spoiled in 90 days with the addition of 88mg/kg of sodium benzoate. The milk coffee drinks which were preserved only for 6 hours at 38°C without preservatives, spoiled even in the addition of both sodium benzoate 700mg/kg and n-buthyl p-hydroxy benzoate 140mg/kg. To the coffee syrup which was preserved for only 2 days at 38°C, the addition of 140mg/kg of n-buthyl p-hydroxy benzoate was effective, but 700mg/kg of sodium benzoate was not.

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Twelve anthocyanins from grape peels of Bailey Alicante A(teinturier variety)were isolated and identified. The most abundunt anthocyanins were malvidin- and poenidin-3, 5-diglucosides(33.0 and 20.7%), and malvidin- and petunidin-3-monoglucosides(9.2 and 9.0%)followed to above-mentioned pigments. As small amount pigments, malvidin-3-(p-coumaroyl)-monoglucoside(5.3%), petunidin-3-monoglucoside(4.6%), peonidin-3-monoglucoside(4.4%), and malvidin- and peonidin-3, 5-diglucosides acylated with p-coumarate(4.0 and 3.5%)were found. The minimum quantity class was delphindin-3-monoglucoside and -3, 5-diglucoside(3.1 and 2.0%), and peonidin-3-(p-coumaroyl)-monoglucoside(1.2%). Total anthocyanin content was 106mg/g in dried skins.

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Five minor anthocyanins were isolated from Kyoho grape peels besides pigments in the former repori. These pigments were identified as petunidin-3-monoglucoside, petunidin-3, 5-diglucoside, malvidin- and peonidin-3, 5-diglucosides acylated with p-coumaric acid, and peonidin-3-(p-coumaroyl)-monoglucoside.

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Pectic substances in tomatoes harvested at three different stages during ripening, and in tomato juices prepared from fully ripened fruits by cold break process(CBP)and hot break process(HBP)was examined. The pectic substances were assayed quantitatively and investigated by DEAE-cellulose column chromatography and gel filtration with Sephadex G-200.
As tomatoes got ripened, water soluble-, 0.4% sodium hexamethaphosphate soluble- and 0.05% hydrochloric acid soluble-pectins were decreased. However, the ratio of water soluble pectin to total pectin got increased. DEAE-cellulose colum chromatographic pattern of water soluble pectin, showed hardly any change. Two peaks were shown in chromatogram of gel filtration: the major was eluted at the void volume(M. W., 2×10₅ or more)and the minor was located at the volume of three to four times as much as the void volume(M. W., 1×10₃).
Pectin contents in CBP juice rapidly decreased as the time proceeded. Conversion of the pectin into low methoxyl content and smaller molecular weight conponent was found. Contents of pectin in HBP juice was high and showed little change in methoxyl content and molecular weight.
From the results, HBP in tomato processing was re-evaluated as the favorable method for their products.

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Relationships between carotenoid pigments and colors expressed by Hunter's solid chromatic values(L, a, b)of Citrus unshiu var. Miyagawa-wase peels were studied at five stages from green mature to a little over mature.
Total colored carotenoid contents of peels increased rapidly with progress of mature, particularly that cryptoxanthin fraction in pattern of peel carotenoids increased. And also violaxanthin fraction increased to middle stage and decreased slowly of final stage, while diol and their 5, 6-epoxide fraction decreased.
Values of a(redness)of peel colors increased rapidly with progress of mature, but b values(yellowness)and L values kept about constant plateau after greeness of peel disappeared. And so, changes of colors(hue and saturation)after green disappearance were considered mainly dependent on increased a value.
The correlation between a value and carotenoid content was very strongly in evidence(correlation coefficient was 0.994)and simillar correlations were also found between a value and cryptoxanthin, and diol and their 5, 6-epoxide fraction.

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Rheological differences were recognized between the white sauces treated by quick-freezing (-100°C)and slow-freezing(-25°C--28°C). The quick-frozen sauce showed less deterioration in quality than the slowly frozen one over a long term storage in the frozen condition. Addition of Na-alginate showed a small effect to retard the degeneration, but the effect was not so much useful as expected fo1 practical purpose.

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Inorganic components and amounts of color substance remained in 1-type strongly basic anion exchange resin which underwent numerous numbers of operation in desalting sugar liquid in the reverse system, were studied to examine actual contamination state. The greater part of inorganic contamination was caused by magnesium compounds and silica, and the organic one was caused by color substance, the majority of which was produced newly from influent in contact with the anion exchange resin. For the purpose of restoring the contaminated resin, various restoration treatment were tested and their restorative efficiencies were investigated. Consequently, it has been found that the best treatment was to employ 10% sodium chloride solution containing 1% sodium hydroxide(70°C)after pre-treatment at high temperature(70°C)with 4% hydrochloric acid solution.

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The synergistic property of L-ascorbyl stearate to the antioxidative activity of α-tocopherol was examined by active oxygen method(AOM)at 98°C, in the lard system.
L-Ascorbyl stearate did not show the antioxidative activity in case of single addition, but it showed the synergistic activity in combination with α-tocopherol. Although AOM hr(hours to reach 100meq/Kg POV)of lard supplemented with α-tocopherol(2.5×10^-4M)was about 25 hours, addition of L-ascorbyl stearate(5×10^-4M)to lard containing α-tocopherol(2.5×10^-4M)prolonged the AOM hr to approximately 33 hours. This molar concentration ratio of a-tocopherol and L-ascorbyl stearate exerted highly effective antioxidative activity, and the effectiveness was further strengthened by addition of citric acid to the combination system. The addition of copper(0.4ppm)or iron(2.0ppm)ion to the lard system containing α-tocopherol, L-ascorbyl stearate and citric acid did not influence on the antioxidative activity.

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