Abstract: The objective of this study was to investigate the effect of compound polysaccharide coating on the preservation of different Chinese bayberry (Myrica rubra) cultivars under low temperature and medium humidity, and to provide a theoretical basis for long distance transportation and commercial storage of Chinese bayberry. The compound polysaccharide coating was composed by konjac gum, sodium alginate and chitosan, in which glycerin performed as film-forming additives. With treatment by compound coating and storage at low temperature and medium humidity conditions (1-2℃ and 80%-85% relative humidity) for ‘Wumei’ and ‘Dongkui’, the effect of compound coating on the storage quality of Chinese bayberry, including good fruit rate, mildew rate, rotten rate, cracking rate, weight loss, organic acid, soluble solids, firmness, anthocyanin and MDA, was studied. The results showed that the compound polysaccharide coating significantly increased the good fruit rate in storage, retarded the loss of the organic acid and soluble solid, and suppressed fruit softening and MDA increase of the Chinese bayberry fruit. In addition, the effects of compound coating on fruit weight loss, mildew rate and anthocyanin of ‘Wumei’ and ‘Dongkui’ were different. The compound polysaccharide coating exhibited excellent preservation effect on ‘Wumei’ and ‘Dongkui’ fruits under low temperature and medium humidity conditions. However, the preservation effects among cultivars were different, and the differences should be used as references in production and application.