Influence of cultivars and harvest maturity on the chilling sensitivity and on the effect of cold-shock treatment for preventing the chilling injury in Mume (Japanese apricot Prunus mume Sieb. et Zucc.) fruits.

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Mume fruits are usually harvested at the mature green stage and processed as pickles or so. The fruits are very perishable and often very sensitive to chilling injury at 5-6°C rather than at 0-1°C of storage temperature. In our previous paper, it was reported that the cold-shock treatment immediately after harvest is effective in retarding the chilling injury, and the mechanism of the effect was supposed to accelerate the desaturation of fatty acids in membrane lipids. This paper deals with the influence of harvest maturity and cultivars on the chilling sensitivity and the effect of cold-shock treatment.Immature green fruits were harvested at various maturities depending on date, size of fruits and surface color of stone. 1. 'Hanakami' mume fruits were harvested at early maturity (white stone) and late maturity (green fruit with brown stone). The development of chilling injury was severe in the fruits of early harvest, while no injury occurred in the fruits of late harvest. Four cultivars of mume fruits; 'Yosei', 'Nanko', 'Gyokuei', 'Gojiro' were harvested at early maturity (white stone) and standard maturity (light brown stone). In this case, the clear difference in chilling injury was not found between the harvest maturities differing from 'Hanakami'. When the 4 cultivars of fruits were given a cold-shock treatment by immersing the fruits in ice water for 2 hours and stored at 6°C, chilling injury was retarded in both harvest maturities. The preventive effect was more obvious with the fruits of early harvest. 2. 'Ohshuku' mume fruits grown in Osaka were harvested at early (white stone), standard (light brown stone) and late (brown stone) maturities. The development of chilling injury were severe in early harvested fruits and no injury was found in late harvested one. The cold-shock treatment was found in all the materials, and the marked effect was found in early harvested fruits reducing the injury by a half or less level of untreated fruits. Untreated fruits of late harvest became soft and yellow during storage, but the changes were retarded in the treated fruits showing another type of cold-shock effect. 3. 'Ohshuku' fruits grown in Nara and harvested at early, standard and late maturities showed almost the same tendency to that grown in Osaka. The fruits grown in Wakayama, however, showed a different behavior, that is, more injury was observed in early and late harvest fruits and less injury was found in standard harvest. The fruits weight of Wakayama was less than a half of others. 4. From these results, it was concluded that the chilling sensitivity of mume fruits reduce rapidly between standard and late harvest maturities, while it is erratic in unusually small fruits. 5. The effect of cold-shock for prevention of chilling injury of mume fruits was apparent with all cultivars and harvest maturities used, and the effect was especially obvious with the sensitive harvest maturity and at the sensitive storage temperature.
日本食品保蔵科学会の論文

Influence of cultivars and harvest maturity on the chilling sensitivity and on the effect of cold-shock treatment for preventing the chilling injury in Mume (Japanese apricot Prunus mume Sieb. et Zucc.) fruits.

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