The effects of cold-storage periods and temperatures maintained after storage on the ethylene production, respiration rate, and fruit quality were investigated in 'Fuji' apples. 'Fuji' fruits were stored at 2℃ for 0, 4, or 12 weeks and then maintained at 10, 20, or 30℃ for 10 days. The fruits stored for longer periods at 2℃ produced more ethylene after the storage than that at any other temperature tested in this study. Furthermore, fruits maintained at 20℃ after cold storage produced the highest ethylene quantity (especially by 3 days after 4 and 12 weeks of cold storage), while the least ethylene quantity was produced at 30℃. The respiration rates were significantly affected by high temperatures, which led to increased respiratory activity. In addition, temporary increases in the respiration rates was observed1day after storage in fruits maintained at 30℃ and 3 days at 10℃ after a 12-week storage in the fruit. However, flesh firmness did not greatly decrease during and after storage. A decrease in acidity was observed during and after storage, particularly at high temperatures. Water-core slowly disappeared during cold storage and was rapidly lost when the fruits were maintained at high temperatures after cold storage. Weight loss was high in fruits maintained at high temperatures, particularly in those after 12-week storage. The results of this study suggested that 'Fuji' apples stored for long periods, and maintained at high temperatures, might quickly lose their quality.
