Electrolyzed acidic water was applied to fresh-cut green bananas stored at 20℃. This treatment delayed the decrease in the chlorophyll content of the peels, and prevented the peels and the cut surface area from browning and wilting. This treatment also delayed the decrease in the content of o-diphenol, which is a very important astringent ingredient, and the increase in reduced sugar content in the flesh. As a result, the electrolyzed acidic water delayed the ripening of the bananas. It was found that many bacteria existed on sections of the fresh-cut green bananas. The number of bacteria was highest on the peel, followed by the cut surface area, then the flesh. However, the electrolyzed acidic water efficiently sterilized the peel and the cut surface area and inhibited the reproduction of bacteria in the fresh-cut green bananas during storage. These results suggest that the electrolyzed acidic water delayed the ripening of these bananas by its sterilization effect.

　This study was conducted to determine which index can be used to estimate the pericarp color development and fruit firmness change of mature green tomatoes (cv. Momotaro) during ripening, to determine the optimum harvest stage of mature green tomatoes. The time courses of the changes in CO₂ output rate, cumulative CO₂ output, ethylene production rate, cumulative ethylene production, pericarp color and firmness of individual tomatoes harvested at the mature green stage were determined during storage at 25℃. Time course analysis revealed a particular pattern of change in each monitored parameter during the investigation period. Moreover, without the effect of individual sample variations, the changes in the pericarp color and fruit firmness of tomatoes correlated well with cumulative ethylene production. Additionally, the pericarp color development of tomatoes obviously coincided with the period of high ethylene production. On the other hand, fruit firmness with decreasing low ethylene production. Thus, the overall results suggest that the ripening of tomatoes can be predicted based on ethylene production.

　Owing to a gradual increase in fat intake, there is an increasing trend in the incidence of lifestyle-related diseases in Japan. In the Recommended Dietary Allowance of Japan (the sixth edition), a balance in saturated: monounsaturated: polyunsaturated fatty acids at 3 : 4 : 3 and an n-6/n-3 ratio below 4 are recommended. However, putting such a recommendation into practice is not easy, and thus a fully worked out plan is necessary. The adjustment of the fatty acid balance of commercial foods rich in fats may be one such approach. Since the fat content and fatty acid composition of dressings have become very diverse in recent years, it seems important to determine the characteristics of commercially available dressings. Twenty-one mayonnaises, twenty-five dressings and twenty-three semisolid dressings, which were purchased from 1997 to 1999, were analyzed. It is generally assumed that the dressings were of the linoleic acid type, although they were actually of the oleic acid type. An n-6/n-3 ratio below 4 was noted in 61% of all the tested samples. Among the tested products that are made in Japan, 72% of the mayonnaises, 60% of the dressings, and 68% of the semisolid dressings showed an n-6/n-3 ratio below 4. These results indicate that most commercially available dressings in Japanhave a health-intended fatty acid composition with their n-6/n-3 ratio below 4 and that the use consumption of only dressings made in Japan is recommended for good health.

　Kaburazushi is a traditional food produced by fermentation of turnip and yellowtail with malted rice at the low temperature in Kanazawa city and Toyama prefecture. The aims of this study are isolate lactic acid bacteria from Kaburazushi and to identify them based on their phenotypic characteristics and 16S rRNA gene sequences. Thirty nine lactic acid bacteria strains were isolated from Kaburazushi. Lactobacillus sakei, Leuconostoc gasicomitatum and Leuconostoc mesenteroides were the predominant lactic acid bacteria in Kaburazushi. Characteristically, all isolates were viable at low temperature. These results suggest that the isolates are suitable as inhabitants in Kaburazushi.