Ethylene-induced postharvest changes in five Chinese bayberry cultivars affecting the fruit shelf life and quality preservation

Abstract Ethylene is an essential indicator of fruit ripening and quality; thus, this study investigated the postharvest behavior of five Chinese bayberry cultivars according to their climacteric or non-climacteric nature. These cultivars represented four different fruit-color groups, including ‘Biqi’, ‘Dongkui’, ‘Fenhong’, ‘Xiazhihong’, and ‘Shuijing’. The fruits have been harvested and stored at both room temperature (25°C) and cold storage conditions (4°C) to investigate the dynamics of ethylene production, firmness, anthocyanin content, and cell wall polysaccharide composition, as well as basic fruit physicochemical characteristics. The results found that Chinese bayberry is a climacteric fruit with ethylene production peaking shortly after harvest, especially at room temperature. Fruit's color also intensified over time due to anthocyanin accumulation, especially in the flesh core. Darker fruit varieties produced more ethylene, which was linked to increased anthocyanin accumulation. Firmness significantly decreases at room temperature due to hemicellulose and insoluble pectin degradation, while cold storage mitigates this effect. Total soluble solids (TSS) increase during storage, enhancing sweetness, especially at room temperature, with ‘Biqi’ TSS rising from 9.2 to 10.9% at 4°C. Titratable acidity (TA) slightly decreases over time, where ‘Biqi's’ TA reduced from 1.2% to 0.95% at room temperature and 1.1% at 4°C. Citric, malic, and tartaric acid generally decline at room temperature but stabilize under cold storage. Sucrose, fructose, and glucose increase or remain stable, with significant varietal differences. These findings emphasize the role of ethylene in affecting the postharvest quality and shelf life of Chinese bayberry fruit by affecting the color, firmness, and consumer appeal.