INFLUENCE OF HARVEST MATURITY ON FRUIT QUALITY, COLOR DEVELOPMENT AND PHENYLALANINE AMMONIA-LYASE (PAL) ACTIVITIES IN CHINESE BAYBERRY DURING STORAGE

The effects of harvest maturity on fruit colour and quality in Chinese bayberry (Myrica rubra Sieb. and Zucc.) were investigated. Bayberry fruit was harvested at four maturity stages according to the fruit color: unripe, color turning, mature and ripe, and stored at 20°C for 48 h. Changes in fruit quality, color, anthocyain and PAL activity were determined every 6 h during storage. The results indicated that unripe, and color turning bayberry fruit became much redder during storage with the increasing in total anthocyanin content and phenylalanine ammonia-lyase activity. The decrease of fruit firmness and total titratable acidity content was found in each maturity stage. Our results suggested that the optimum harvest stage for Chinese bayberry is at full ripeness. Unripe bayberries could not undergo sufficient changes in color and quality that suitable for fresh consumption, although they became red during storage. This study provides important information on the postharvest response of Chinese bayberry.