Changes in Sugar Accumulation and Related Enzyme Activities of Red Bayberry (Myrica rubra) in Greenhouse Cultivation

The harvest period of bayberry fruit cultivated in the open field is short and often suffers from continuous cloudy and rainy days, leading to a decrease in yield and a decline in fruit quality. However, cultivating bayberries in greenhouses could avoid the harm due to rain, improve fruit quality and prolong the supply period, thus significantly increasing economic returns. Bayberry fruit quality, assessed by single fruit weight, vertical and horizontal diameters, soluble solids content and sugar-acid ratios, was significantly superior in fruit produced under greenhouse conditions than in fruit produced in the open field. Analysis of the soluble sugar components and the related enzyme activities indicated that the sucrose accumulation and metabolism of bayberry fruit were significantly improved by greenhouse cultivation, possibly owing to differences in sucrose-phosphate synthase and acid invertase activities.

Automated summary

Cultivating bayberries in greenhouses can improve fruit quality and extend the supply period, possibly leading to increased economic returns.