| Mudong red bayberry (Myrice rubra) is a special fruit tree planted in the westernarea of Hunan Province ,which is well-known all over the country for its big, brightand delicious fruit. It enjoys the reputation of being "The First Baybeny Of Jiagnan"However, the fruit has a poor storage life, which seriously restricts the productionand develonpment of it. Therefore, it is very necessary to have a research on thepreseruation of Mudong red bayberry, but so far no report has been made in thisregard. So this study, based on Mudong red bayberry of Zhingzhou in Hunan, focuson the effects of such four different treatments as the maturity degree of fruit forpicking, calcium spraying before picking, calcium dipping and coating after pickingand storage in low trmperature on the preservation of Mudong red bayberry . Themain results are as follows :(1) The maturity degree for picking has direet and obvious effects on the color,nutrition content, flavor and qualiy of the fruit. If picked too early, the quality willbe not perfect ; If picked too late, the rigidity will be reduced. The experiment showsthat Mudong red bayberry of Jing Zhou used for storage and transport should bepicked at the best time when it is nearly ripe there is 70％to 80％ripe color(rosiness to carmine) around the surface of the fruit and the rigidity is 1.83 to 1.87kg/cm2; the content of Anthocyanidin is 16.3 to 22 and the soluable pectin reaches8.23％to 9.61％.(2) The calcium content of the fruit is in positive correlation with rigidity, but innegative correlation with soluabie pectin. Spraying calcium before picking has a greateffect on the preservation, which can increase the calcium content of the fruit andimprove the rigidity and delay its witheredness. If can also reduce the consumption ofnutrition, softening and rotting in the course of storage. Yet the colorig time of thefruit sprayed calcium is a littie delayed . The result shows that the fruit which issprayed 0.25％of Cacl2 six days before picking has its ideal color and strong rigidity,of which the reduction rate after picking is lower and the MDA content is less. Andthe rotting and loss rate of the fruit is the lowest, so result of preservation is the best.(3) Calcium dipping and coating after picking can greatly improve the storageguality of Mudong red bayberry. The fruit which is dipped and coated with a mixtureof 0.8％of pectin plus 1％of Cacl2 after picking can reach its best state ofpreservation.(4) Storage in a low temperature can greatly improve the result of preservation ofMudong red bayberry. The study shows that lowering the storage temperature canremarkably reduce its breath intensity and its consumpion of nutrition so as toeffectively delay its witheredness. It indicates that the result of preservation will bethe best when the storage temperature apptoximates to 1℃...
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