The effect of addition with maesil(Prunus mume) juice for extending the shelf-life of wet noodle was investigated by measuring quality changes such as total microbial count and pH. The Prunus mume juice showed antimicrobial activities against Salmonella enteritidis, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Escherichia coli. When the wet noodles containing Prunus mume juice were kept at $4^{circ}C$ for 20 days, it was showed that the drop of pH was not significantly occurred during the storage. Total microbial counts for control exceeded the initial putrefactive criterion level of $1.0{ imes}10^6;cfu/g$ at 16 days of storage at $4^{circ}C$. However, total microbial count of wet noodles with the addition of 10%, 20% and 30% Prunus mume juice were $3.0{ imes}10^2;cfu/g,;3.0{ imes}10^2;cfu/g,;and;1.5{ imes}10^2;cfu/g$, respectively, and these bacterial counts were still less than the criterion level ever at 20 days of storage. The addition of Prunus mume juice extended the shelf-life of wet noodle appreciably.