Myrica rubra fruit is vulnerable to mechanical damage without exocarp protection. When it ripens, the temperature is already high and it is rainy season. Fruits are not easy to store after harvest, and they are known as "one day taste changes, two days color changes, and three days color changes". But at present, with the efforts of scientific and technological personnel, Myrica rubra can be stored for more than 10 days and can be transported to all parts of the country thousands of miles away. The main preservation methods are as follows: 9 mature Myrica rubra are harvested; Select large, round, high-quality and well-developed fruits without pests, water damage and mildew; Putting the fruit into a plastic film bag with a thickness of 0.04 mm, removing air from the bag, filling oxygen, nitrogen and carbon dioxide in a certain proportion, and sealing; Under the conditions of temperature 0 ~ 2℃ and relative humidity 85 ~ 90%, the storage time can be as long as 10 day, and the fruit still has no mildew, discoloration and odor. Long-distance transportation needs to prepare white foam plastic boxes (heat preservation and shock prevention) and plastic ice cubes (ice bag packages); Then put the inflatable plastic bags filled with bayberry into a small basket, then put the small basket into a foam box, and immediately put the plastic ice cubes into the box for long-distance transportation, which can be transported as far as Hong Kong, Beijing, Shenzhen, Heilongjiang, Xinjiang and other places. Its economic and social benefits are very considerable.

Myrica rubra is distributed in various provinces south of the Yangtze River, among which Myrica rubra in Zhejiang Province has higher yield and better quality. Myrica rubra matures in the early summer of off-season, and is favored by consumers because of its bright fruit color, rich juice and moderate sweetness and sourness. After storage at room temperature for 2-3 days, waxberry will dehydrate and crack, resulting in juice outflow and mildew. In the past, bayberry was only suitable for fresh selling or processing raw materials, and it was generally not stored. At present, the storage time of Myrica rubra can be prolonged if the cold storage method is combined with the supporting storage technology.

1. Harvesting: select the red-purple fruit with hard pulp and bright fruit surface and its variety characteristics. In the selection process, handle it carefully to avoid the capsule body from breaking, and remove the fruits that are mechanically damaged, moldy and too big and too small.

2. Pre-cooling after harvest: Myrica rubra is a kind of fruit with delicate tissue, high nutritional value and short postharvest life. In order to keep its freshness and prolong its shelf life, it is necessary to precool quickly. Pre-cooling is best carried out in the producing area, which can quickly remove the field heat of bayberry fruit itself and reduce the respiratory intensity.

3. Suitable storage temperature: The suitable storage temperature of Myrica rubra is about 0℃ and the relative humidity is 90%-95%. At low temperature, the shelf life can be extended by using small polyethylene plastic film packaging and using the effect of spontaneous modified atmosphere. If the storage temperature of fruits is higher than 3℃, microbial diseases will easily occur.

4. High concentration carbon dioxide treatment: treat with 15% carbon dioxide for 2 hours, then open the container to restore normal pressure, put it into plastic film bags and store it at 0℃, which has a good effect on inhibiting fruit rot and browning.

5. Soak the fruit in solution: soak it in vacuum with 3% calcium chloride solution for 5 minutes, then package it with plastic film and store it at 0℃.

6. Modified atmosphere storage: Under the condition of 0℃, using 5% oxygen 10% carbon dioxide for about 5 days can keep good fruit quality.

7. Quick-frozen preservation: Because the edible part of Myrica rubra is elastic, and there are many air holes at the top of the free end, it is easy to keep the structure integrity of Myrica rubra when thawing, so the quick-frozen preservation method can be adopted. The specific process is as follows: raw materials-fruit selection and grading-cleaning-cooling-quick freezing at -25-30℃ 1 min-bagging-18℃ cold storage. Thaw with vitamin C solution when eating.