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Seven varieties of fruit bayberry (Myrica rubra Sieb Zucc) soluble material, comparative study 'water chestnut' the 'Hunan species', 'early plum', 'Dongkui' and 'Ukrainian species' such as bayberry varieties of different maturity fruit sugars, organic acids and bioactive substances (total phenols, flavonoids, anthocyanin Cy-3-glu) content using FRAP method DPPH method and ABTS method three antioxidant activity evaluation method of comparison ' White '(white),' pink species' (pink), 'Dongkui' (red), 'water chestnut' (dark red) four different colors Bayberry fruit varieties differences in antioxidant capacity and Cy-3-glu total The antioxidant activity of the contribution rate. The results show that: with increasing Bayberry fruit maturity, anthocyanin rapid accumulation deepen the color, the lower organic acid content, soluble sugar content; five varieties of different maturity, 'water chestnut' fruit ripening deepest color, flower higher anthocyanin content and soluble sugar content, the sweetness also higher, lower organic acid content. Cy-3-glu content of the GIRG value Bayberry fruit was a significant positive correlation (r = 0.93 ** ), soluble sugar and anthocyanin content also showed a significant positive correlation (r = 0.92 ** ). In four different colors Bayberry fruit varieties, with the deepening of the color, the main biologically active substances in fruits and total antioxidant activity upward change; 'water chestnut' fruit most red color, total phenols, flavonoids, anthocyanin and Cy undetectable anthocyanin-3-glu content is higher, the higher its antioxidant activity; 'white' Bayberry fruit is white, fruit, and other bioactive substances content and antioxidant capacity is lower; FRAP assay Cy-3-glu the 'pink species' 'Dongkui' and 'water chestnut' rate of contribution to the total antioxidant activity Bayberry fruit were 12%, 45% and 85% of the fruits of the 'white' ingredients mainly antioxidant activity is also unknown. Bayberry fruit total antioxidant capacity and total phenols, flavonoids, anthocyanin and Cy-3-glu content showed a significant positive correlation. Three antioxidant activity evaluation method, ABTS values ??and polyphenol content is higher (r = 0.93 ** ), FRAP value anthocyanin Cy-3-glu content high correlation, correlation of r = 0.91 ** and r = 0.87 ** .
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