The content of sugar and acid in apple and hawthorn before and after dehydration was determined. The results showed that total content of sugar and acid of apple and hawthorn increased distinctly after dehydration and the pattern of sugar content varied with different kinds of sugar, thd citric acid content of haw thorn increased greatly after dehydration and the content of malic acid showed differently according to its mature degree.

 Spore sprouting inhibition tests and single fruit inoculations were conducted to determine the antifungal effects of the natural plant ablasting from garlic . onion and ginger. It was proven that the extracts of garlic , onion and ginger have antifungal effects on Penicillium italicum wekmer and P. digitatum sacc which often infect citrus fruits and cause seriouspostharvest losses. Among these materials, thd garlic extract had most potent effect while the ginger extract demonstrated to be least potent. 2. 5% of garlic or 10. 0% of onion extracts could inhibit more than 90% of the sprouting of the mould spores ; and 12. 5% of the ginger extract could inhibit only 35%-60% of the mould spores. Extracts of 2. 5% garlic or 10% onion or 40% ginger had the same effect on preventing the infection and rotting of citrus fruits caused by Penicillium italicum wehmer and P. digitatum sacc.

In this experiment , 40-day-old to 3-month-old French quail were randomly divided into 3 groups (equal numbers of males and females in each group). One group as control was not given any treatment. The two others were as new or old procedure group (NPG or OPG). Tenderness of NPG and OPG was detected. Water, pH, diameter of muscle fibre, sarcomere length and content of proline of each group were also determinded. At the same time, obsevation on histomorphology was made. The results showed that WB values, sensory panel scores of NPG were significantly lower and higher than those of OPG respectively. The higher water content was maintained, pH and sarcomere length were in-cresed, content of proline was decresed, diameter of muscle fibre and tissue had the some change in NPG. This study demonstrated that NPG was superior to OPG in improving the tenderness of quail meat.

The respiration rate and ethylene production increased remarkably during persimmon fruit ripening. The fruit firmness, total acidity and vitamin C content decreaed. Reducing sugar and total sugar increased. Change of the fruit qua-lity appears earlier than that of metabolic change.The fruit ripening was promoted by treatment with 1000 1.0- ethylene, which may be used as a technology for improving the commodity quality in circulation.

This paper is a review of the recent development of researches on the mechanisms of deastringency in Persimmon fruits. The process of natural deastringency of non-astringent persimmon and the effects of ethanlo and acetaldehyde treatment on deastringency of astringent Persimmon fruit were discussed. It was pointed out that acetaldehyde is the substance causing de-astringency in persimmon fruits.

About the producing process of ethyl caproate which was regarded as a main fragrant composition of Luzhou Daqu, there is a divergence of research work about the pioneer material-ethyl acetate and ethyl butyrate. After many years’ study , it has been proved that it’s contributed to enzymes and kinds of microbes in which caproic acid bacteria works as a leading role.

 The milk slice was made by adding purifed lactobacillus materials which can be planted in human gastroenter-tract. After storing at room temperature for a week to two years, homogenized vital lactobacillus were found in the milk slice.

In Japan, new technology on manufacture of tea comprises four aspects: (1) Instant tea was made by freezing, reduced pressure and high frequency drying; (2) By using far-infrared heating withering and regulating pH value to improve the quality of Wulong tea and canned tea (3) By adding plant essential oil to improve aroma of tea. (4) By semi-permeabte membrane penetration to manufacture ice-tea and by vacuum freeze drying to produce green tea. At present, some new products developed include: health tea and beverages; black tea powder and instant black tea; calcium-enriched tea with high vitamins.

Jinbai" pear was treated with an ozone producer at 2, 5, and 10 minutes at regular intervals during storage at room temperature. Comparing with control, all fruits treated maintained the hardness, lowered the losing of weight, increased the soluble solid content (SSC) , and prolonged the time of storage. The best time of treatment was 5 minutes. The respiration rates of treated fruit were higher than those of control.