Abstract: In order to study the effects of hypobaric storage on red bayberry fruits, the ‘Anhaibian’ bayberry fruits were used as materials and treated under low atmospheric pressure（0.05 MPa） at 2～4 ℃, then the quality changes of postharvest fruits were observed every four days, and their respiration intensities, TSS, total sugar, titratable acid contents, pH, weight loss rates and good fruits rates were contrastively analyzed. The result showed that hypobaric treatment could effectively inhibit the respiration intensity, slow down the decrease of TSS, total sugar, titratable acid contents and the increase of weight loss rate, and improve the storage effects of postharvest red bayberry fruits, leading to the good fruit rate remained above 90% on the 16 th day of cold storage. The result indicated that hypobaric storage could efficaciously keep the postharvest quality and prolong the storage and supply period of red bayberry fruits.