Abstract: The effect of high oxygen atmosphere on Chinese bayberry (Myrica rubra Sieb. et Zucc) fruit decay and qualitywere investigated. Freshly harvested Chinese bayberries were placed in jars continuously ventilated with air orwith 40%, 60%, 80% or 100% O₂ at 5℃ for 12 days. While the quality parameters
of total titratable acidity, total soluble solids, reducing sugar and pH value were only slightly affected by the superatmospheric O₂ levels. Treatments with 60% - 100% O₂ significantly inhibited fruit decay incidence;there was a decrease in decaywith an increase in oxygen concentration. The 100% O₂ treatmentwas the most effective in controlling fruit decay. Fruit treated with 60% - 100% O₂ or higher also exhibited significantly higher vitamin C content and lower levels of weight loss, MDA and anthocyanin content. Data obtained suggest that high oxygen atmosphere may provide a potential alternative for postharvest decay control on Chinese bayberry fruit.

Key words: Chinese bayberry, Storage, High oxygen, Decay, Quality