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We aimed to develop a method to evaluate lettuce freshness changes during storage using only the surface color. In the first experiment, the surface color of one lettuce were measured continuously for 6 days. At the same time, moisture contents, elemental composition and organic matter of lettuce leaves were measured by oven drying method, X-ray fluorescent analysis and Mid-infrared spectroscopy, respectively. Considering a combination of the surface color and moisture and elemental contents, it was found that there were several color change points before and after the time when the moisture contents and elemental balances in the lettuce changed. These results represented that the surface color could relate to the internal quality. Additionally, it is suggested that freshness of lettuce could be quantified and predicted using surface color information. Furthermore, the data set and the method for freshness evaluation leading to machine learning were studied in the second experiment for the freshness judgement. In this experiment, 15 multispectral sensing data including lettuce color information were acquired, and the quality change point was determined using machine learning such as K-means and decision tree., Journal of Applied Botany and Food Quality, Vol. 93 (2020): Journal of Applied Botany and Food Quality

Mie University is requested to foster personnel that support the region of the next generation todevelop combining the functions of the primary sector (farming), secondary sector (farm productsprocessing), and tertiary sector (distribution and sales) into a “sixth sector” and to create the “Food Safetyand Security.” In the Graduate School of Bioresources, the education and the research are promotedconcerning the “Safe Aquacultural Technology” and “Food Safety and Security” of marine products.Moreover, in order to invent the regional “Sixth Industrialization” and “Environment-related Business” inthe fishery field, an affiliated facilities of “Kii-Kuroshio Bio-regional Field Science Center”, Training Ship“SEISUI MARU”, and “Facilities of Food Engineering”, which characterize the Mie University, arecaused to function as demonstration bases of practical research and education fisheries. As the supportingsystem of this research and education, the “Remote Guideware” having augmented reality technology thatenables the distance learning and the remote research is developed, and the consortium base that lead topersonnel training is improved so that the campus internship and the check program of the environmentalevaluation, the productive system, and the safety evaluation system are improved. Including abovementionedcontents, “the Project of Marine Food Innovation Creation Unit Construction” will be carriedout as the special project of the Ministry of Education, Culture, Sports, Science and Technology for threeyears from 2014 fiscal year.

We developed a mid-infrared (MIR) spectroscopic evaluation method of brewed coffee, whose quality and taste depend highly on properties such as the geographical origin and the roasting, grinding, blending, and extraction conditions, using an FT-IR spectrometer equipped with an attenuated total reflectance (ATR) accessory. In addition, the simultaneous content determination of the main components of coffee drink was performed by applying the FT-IR/ATR method. We studied the effects of different varieties of coffee and the degree of roasting on the MIR spectral characteristics of brewed coffee and determined the caffeine and chlorogenic acid content using the FT-IR/ATR method. Arabica (from Colombia, Brazil, and Guatemala) and Robusta (from Indonesia) coffee roasted to city was prepared as the sample. Indonesian coffee roasted to full city was also used. The differences between the second derivatives of the ATR spectra of the brewed Arabica and Robusta coffee were observed around the several absorption peaks, and the brewed coffee from Brazil had different spectral features from those of the other varieties of Arabica coffee. Additionally, the roasting conditions of the Indonesian beans were reflected in the spectral features of the brewed coffee. Moreover, the caffeine and chlorogenic acid content in brewed coffee was determined by spectroscopy. For the coffee drink that was composed of instant coffee, sugar, and coffee whitener, the content of each component was excellently determined using the FT-IR/ATR method by analyzing the spectroscopic interactions between the components

本論文では,国立大学法人三重大学生物資源学部にて構築したウェブ版シラパスシステムについて述べる。シラパスとは,授業科目の内容を収録した小冊子であり,履修申告のために全学部学生に配布している。そのため,毎年膨大な量の印刷物を発行する必要があり,大きな負担になっている。本システムは,シラパスを電子化しウェブ上に掲載することによって,この問題を解決した。さらに,シラパスをウェブ化することによって,従来の紙媒体のシラバスでは煩雑であったデータの検索や更新を大幅に改善した。通常,同様の市販システムを購入する場合,購入費用が大きな問題となるが,本システムでは,フリーソフトウェアを活用することにより,開発費用を抑えた。また,システムを更新する際,従来のシステムとの互換性が問題となることが多いが,本システムでは,紙媒体のシラパスを同時に生成する仕組みを持たせることによって,この問題を解決した。, This paper describes an implementation of web syllabus system for Faculty of Bioresources, Mie University. Syllabus is a booklet that introduces contents of lectures and experiments, and distribute to all students. It is necessary to publish a huge quantity of printed matters every year; A large quantity of printing materials and workmanship are consumed for publishing work and its expenses are considerably high. We solved the problem by a developing system for publishing the contents of the syllabus on the website. And with this web application system, user can search and update contents of the syllabus more quickly and easily than old system. If we buy such a system which is introduced by the companies, the cost is remarkably high. In this system, free softwares are utilized for reducing the costs. In replacing a new system, there is some problems of compatibility with the old system. Therefore, we developed the web syllabus system to generate the syllabus booklet, which come be compatible with the old coexisting system.

Interactions between water and saccharide in food are very important. The water activity coefficient in saccharide-water systems was measured by freezing point depression. Glucose-water systems were used, being ideal solutions. Freezing point depression in these systems was proportional to mole fraction and the accuracy of the experimental data was confirmed. Maltose-water systems behaved as ideal solutions. For two systems, water activity coefficient decreased from 1.0 at mole fractions above 0.02 in sucrose-water systems., 凝固点降下法を用いて糖水溶液の活量係数を測定した。グルコース水溶液は理想溶液と考えられるので用い，実験結果より凝固点降下はモル分率と比例し，この実験精度が確かめられた。マルトース水溶液も理想溶液の挙動を示した。これら2種類の系に対し，ショ糖水溶液ではモル分挙が0.02以上になると，活量係数は1から漸減した。また活量係数を用いて水分収着現象を理論的に考察することが可能であることがわかった。

ln Malaysia, the issue of farm mechanizations has become very important and the development ofagricultural mechanization has grown rapidly. In this paper, based on the field research conducted in 1986under the title of "The Conventional Farm Tools and the Evolution of Farming Systems in Southeast Asia",general background of Malaysian agriculture was firstly introduced,then information of the presentsituation of rice production mechanization and other agricultural mechanization was provided. InMechanaization of rice production,the technology transition of agronomic practices (land preparation,transplanting direct seeding, harvesting, transporting, and post-harvesting technology in rice production)was introduced. The present situation of oil palm,rubber, and cocoa cultivation in Malaysia was brieflyexplained and some research subjects were proposed in order that Malaysian agriculture may advance infuture., マレーシアにおいては, 農業の機械化は非常に重要であるとともに, 急速な機械化がおこなわれつつある。ここでは, 「東南アジアにおける在来農具と農法展開」という課題のもとで１９８６年におこなわれたフィールド調査に基づいて, まずマレーシアの農業の一般的な背景を紹介し, 稲作の機械化と他の農業の機械化の現在の状況について情報を提供した。稲作の機械化に関しては, 本田準備, 田植, 直播, 収穫, 運搬, および乾燥・脱穀などの収穫後の技術について個別に機械化にいたる技術的変遷を紹介した。また, 油やし, ゴムとカカオの栽培の現状について簡単に説明をおこない, マレーシアの農業が将来発展するために必要と考えられるいくつかの研究課題を提起した。

成長するタバコの葉の形について,フラクタル次元を求めたところ,遺伝子工学的に改変した形質転換体(形態形成に深く関わるとされるホメオボックス遺伝子を異所的に強制発現させた),野生型ともにフラクタル次元が一定のまま成長することが判明した,形質転換体試料間の葉の実際の形態は,著しく異なっており,葉脈などの葉の要素に還元して説明することは困難と考えられる., この論文は国立情報学研究所の電子図書館事業により電子化されました。, 研究会報告