Japanese persimmon 'Taiten' is a pollination variant astringent-type cultivar with large fruits and good taste. Although the constant temperature short duration (CTSD) method for the removal of astringency in 'Taiten' has already been reported, the removal of astringency using dry ice (DI) is yet to be established. We studied the method of DI treatment after packaging the 'Taiten' with polyethylene films (individual packaging) and investigated the fruit quality during storage after removal of astringency. The application of DI at a fruit weight ratio of 0.6% was found to remove astringency in 7 days. In addition, black staining of the pericarp during storage was suppressed by individual packaging method. The flesh firmness of the inner (EI₂) and outer (EI₅) portions of the stored fruits was measured and expressed as the elasticity index (EI). The EI (EI₂ and EI₅) of the fruits that were not packaged individually (control) significantly decreased after 30 days of storage compared to the individually packaged fruits. Moreover, we measured the fruit resonance frequency ratio (f₅/f₂) during storage, which indicated the difference between flesh firmness of f₂ and f₅ regions. For the control group, the f₅/f₂ value decreased as the storage period increased. However, the f₅/f₂ value remained constant in the individual packaged fruits throughout the storage period. These results indicate that the combination of DI treatment and individual packaging can be used to store fruit for 30 days, while maintaining fruit quality.

　Fish sauce is prepared by fermentation with high salt concentrations to inhibit microbial growth. We applied pressurized carbon dioxide (pCO₂) to the fermentation process of fish sauce, and produced a low-salt fish sauce with an enhanced broth-like odor and a less putrefactive odor. We compared the pCO₂ fish sauce (10% NaCl concentration, 3 MPa CO₂, fermented at 30℃ for approximately 6 months) after heating at 100℃ for 10 min to commercial fish sauces (Yoshiru, Nampla, and Nouc-mam). No mesophilic bacteria were detected in the pCO₂ fish sauce, and the number of amine types detected in fish was also reduced. The free amino acid composition was similar to that of the Yoshiru. In addition, pCO₂ fish sauce had an increased broth-like odor with a suppressed fish-like odor compared to Nampula and Nuocmam. It also scored high on the overall impression of smell on the sensory test. These results show that the pCO₂ fish sauce has an improved odor and high quality compared to commercially available fish sauces prepared using the conventional method.

　Ultra-high temperature (UHT) treated milk or recombined milk using for cheese making has become often a problem to incomplete milk coagulation. The ability of enzymatic coagulation for milk has decreased via heat treated in higher temperature than pasteurization (low-temperature long-time: LTLT), heat concentration, and spray dry. This problem has restricted the choices some milks for cheese making. UHT and recombined milk have included calcium chloride 0.02-0.10 w/v% were reacted for chymosin coagulation at 35 or 45 ℃, for 20 or 40 minutes. In both case, milk coagulation was depended on reaction time, temperature, and concentration of calcium chloride. The prepared curd from UHT milk at 45 ℃, for 40 minutes with 0.06 or 0.08 w/v% calcium chloride was significantly higher curd viscosity to LTLT milk curd. Furthermore, recombined milk curd has made at 45 ℃, for 40 minutes with 0.08 and 0.10 w/v% calcium chloride was no significant deference to LTLT milk curd. Reduced ability of enzymatic coagulation with chymosin of milk was improved on changed to optimum temperature of the chymosin reaction, extend of the reaction time, and adding calcium chloride.