Japanese apricot (mume) fruits are usually harvested at mature green stage in June and used for liquor production or processed as umeboshi (a kind of pickles). However, they begin yellowing and softening in a short time and lose their salability. Thus, the shelf life is only 2 or 3 days at 22°C, which is average temperature in June. This study was done to investigate the effects of seal-packaging and removal of ethylene originated from fruits on extending the shelf life at 22°C.1. Respiration of the fruits held at 22°C revealed climacteric pattern, and a large quantity of ethylene was evolved during climacteric rise.2. Ethylene treatment of the fruits advanced the onset of climacteric rise and post-harvest ripening.3. Seal-packaging of fruits with polyethylene (PE) bags, which reduced oxygen level in the bags to 1 to 4%, and ethylene removal in the sealed atmosphere by ethylene removing agent extended the shelf life by 2 and 4 days compared with unpackaging, respectively.4. Oxygen level below 0.5% in the sealed bags caused visible injury or metabolic abnormality in the fruits.
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Takeshi Miyazaki (1983) studied this question.
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