Harvested fruits of three Chinese bayberry (Myrica rubra Sieb. & Zucc.) varieties, i.e. "Biqi", "Dongkui" and "Zaodamei" which were divided into three maturities (designated as "Immature", "Mature" and "Ripe") according to fruit colour, were investigated for the changes in climacteric pattern and quality at 20 degrees C. Respiration rate and ethylene production rate were underwent 3 h during 48 h storage. Our result showed that both Immature and Mature fruits underwent rises in respiration and ethylene production rate of a climacteric rise, but no such peak was observed in Ripe fruit (Fig.1 and 2). Total soluble solids (TSS) contents increased with maturity and decreased over the 48 h at 20 degrees C (Fig.3); titratable acidity (TA) decreased with the maturity and throughout 48 h storage period (Fig.4). In "Biqi" Chinese bayberry fruit, PAL activities increased in Immature and Mature fruit, but, it decreased in Ripe fruit during the storage period; the change in Cy-3-Glu with fruit ripening was consistent with PAL activities (Table 1); there was significant positive correlation between CIRG (Color Index for Red Grape) values and Cy-3-Glu content (r=0.96**). This study provides important information on the postharvest behaviour of Chinese bayberry fruit, and our result shows that it is climacteric fruit.