Of many approaches to reduce motion analysis errors, the compensation method of anatomical landmarks estimates the position of anatomical landmarks during motion. The method models the position of anatomical landmarks with joint angle or skin marker displacement using the data of the so-called dynamic calibration in which anatomical landmark positions are calibrated in ad hoc motions. Then the anatomical landmark positions are calibrated in target motions using the model. This study applies the compensation methods with joint angle and skin marker displacement to three lower extremity motions (walking, sit-to-stand/ stand-to-sit, and step up/down) in ten healthy males and compares their performance. To compare the performance of the methods, two sets of kinematic variables were calculated using different two marker clusters, and the difference was obtained. Results showed that the compensation method with skin marker displacement had less differences by 30~60% compared to without compensation. And, it had significantly less difference in some kinematic variables (7 of 18) by 25~40% compared to the compensa- tion method with joint angle. This study supports that compensation with skin marker displacement reduced the motion analysis STA errors more reliably than with joint angle in lower extremity motion analysis.

Calyx-end browning in sweet persimmon (Diospyros kaki) fruits is the postharvest disorder during the storage and shows different proportions by the cultivars. This study was to evaluate fruit texture characteristics at harvest and to learn how browning in fruits affects the cell structures in different cultivars. Persimmon cultivars included ‘Fuyu’, ‘Jiro’, ‘Uenishiwase’, ‘Daiandangam’, and ‘Ro-19’, which were harvested at the end of October in 2003 and investigated after 100 days storage. Fruit texture varied with different cultivars. ‘Jiro’ and ‘Ro-19’ fruits did not have browning symptoms while ‘Daiandangam’ fruits had approximately 80% browning of them. There were no visual differences for the cell structure in fruit peels between fruits without browning, such as ‘Jiro’ and ‘Ro-19’, and fruits with browning, such as ‘Fuyu’, ‘Uenishiwase’, and ‘Daiandangam’. The most outer layers in a ‘Jiro’ fruit peel arranged one to two epidermis which could not induce browning in the tissues, while ‘Fuyu’ had two to three layers, inducing a browning symptom. Although there were no differences for the tissue structure between browning and normal fruits, browning fruits did not have apparent cell organelle and proceeded degradation of cell walls in the flesh.