Freshness preservation of Chinese bayberry during simple low-temperature storage

Antiseptic plus ice and ozonized ice was respectively used to store precooled Chinese bayberry (Myrica rubra Sieb. and Zucc.) fruit in a simple thermos box to investigate the qualitative changes. The results indicate that the decay of the berry was considerably reduced and the growth of septic moulds and yeasts was obviously refrained by antiseptic and ozonized ice treatment. The percentages of good fruit were 76.9% and 81.3%, respectively, at the third day of storage, 65.7% and 59.5%, respectively, at the sixth day of storage in antiseptic and ozonized ice treatment, while 70.3% at the third day and 31.9% at the sixth day of storage respectively in the control. Compared with the antiseptic, ozonized ice accelerated the decomposition of vitamin C and consumption of total sugar but had no effect on decomposition of anthocyanin. The antiseptic treatment decreased the consumption rates of total sugar and titratable acidity and remained higher level of vitamin C and anthocyanin, thus kept the best quality of the fruit.