In order to examine the effects of papain treatment on the texture (hardness, breaking, and swallowing) and palatability of chicken meat, minced chicken meat treated with different concentrations of papain was subjected to sensory evaluation. The evaluation showed that for all physical properties of texture, the meat treated with papain at 0.3% and 0.5% was significantly more tender than that treated with papain at 0.1% (P＜0.01). Further, the meat treated with papain at 0.1% and 0.3% retained a relatively good taste. These results indicated that the appropriate concentration range of papain is at least greater than 0.1% to less than 0.3% from the viewpoint of a good texture and the palatability of chicken meat. To optimize the conditions for papain treatment, meat treated with and without 0.2% papain was also subjected to sensory evaluation. As expected, for all physical properties of texture, the meat treated with papain was significantly more tender than untreated meat (P＜0.05), whereas meat tenderization had little effect. Morphological observation of the chicken meat revealed that papain treatment promoted a separation of muscle cells from muscle bundles and a weakening of connective tissue, starting from a very stable level. In addition, an increase of papain concentration promoted endomysium disruption, and at a papain concentration of 0.5%, the endomysium disappeared. These results are consistent with those of the sensory evaluation of the textures and palatability of papain-treated chicken meat, respectively.

　―Four varieties of fresh pineapple (Ananas comosus (L.) Merr)― "summer gold," "soft touch," "Bogor" and "N67-10"―, were stored for 15 days at 5°C and 15°C, and they were examined for total acidity, Brix, peel injury, signs of internal browning and weight loss. It was observed that during the storage time, the total acidity of all the varieties increased, whereas Brix remained stable. Peel injury proceeded in 2 varieties, namely "summer gold," which reached the sales limit by 5 days at 5°C and 15°C, and "soft touch," which reached the sales limit by 9 days at 15°C. Internal browning proceeded in the "summer gold" variety, and its sales limit was reached by 5days at 5°C and 15°C. "N67-10" was the only cultivar that maintained good condition throughout the study period (15days).

　We determined the effect of different packaging materials on the flavor, ascorbic acid and total phenol content of sweet basil. In spite of the film packaging, the flavor of basil greatly decreased during the 14 days of storage. The content of the main component of flavor was 1,8-cineol, it was most decreased when the basil was stored in perforated polyethylene film bag. The results of the sensory analysis showed that the degree of off-flavor at 20℃ was at its minimum in the samples from the perforated polyethylene film bag. In addition, the perforated polyethylene film bags maintained the freshness and weight of the sample. Fresh basil in the oriented polystyrene sheet box showed chilling injuries at 5℃, because of the high contents of ascorbic acid and total phenols at this temperature. Of all the packaging material that we used, the perforated polyethylene film bags are strongly recommended for retaining the flavor of sweet basil during storage. In future, more suitable perforation conditions can be determined for improved, modified storage atmosphere.

　The aim of this study was to examine the effect of urea nitrogen or ammonium nitrogen a pplication on the nitrate ion concentration, product quality, yield of Japanese hornwort plants grown by deep-flow hydroponics. It is known that nitrate ions are one of the causes of high blood methemoglobin levels in humans. The growth of Japanese hornworts cultured with urea nitrogen or ammonium nitrogen was delayed compared with the growth obtained using a standard chemical fertilizer (90% nitrate nitrogen and 10% ammonia nitrogen). The nitrate ion concentration of Japanese hornworts grown with urea nitrogen and with ammonium nitrogen decreased by 20% and 80～90%, respectively, compared with those grown with the standard chemical fertilizer. There was no difference in the quality of plants grown with urea nitrogen and the standard chemical fertilizer; however, the quality of Japanese hornworts grown with ammonium nitrogen was inferior to that of plants grown with other nitrogen sources. The total chlorophyll content increased and leaf color darkened in Japanese hornworts grown with urea nitrogen.

　Shock data were collected using accelerometers placed in corrugated fiberboard containers of apples, pears, and peaches transported from Japan to Taiwan, Hong Kong, and Thailand. Shock severity and frequency were higher during air transport than during marine transport. In air transport, the frequency of shock occurrence was highest during domestic and foreign truck transport, but highest shock acceleration was generated on loading and unloading at airports. In marine transport, shock severity and frequency were lower during ship transport than during truck transport. The frequency of shock occurrence was higher during foreign truck transport than during domestic truck transport, and the shock wave characteristics were different for foreign and domestic truck transport.