Abstract: In order to provide basic theory for the optimal storage conditions and methods for Red bayberry Mudong fruits , the influences of calcium treatment(preharvest spraying Calcium) on storabilities of Red bayberry Mudong fruits were studied . Results indicate that the calcium treatments effectively retained the fruit firmness and soluble solid,titratable acid and Vc content ; calcium treatments significantly reduced the rate of fruit loss , rotten fruit rate and fruit respiration ; calcium treatments could inhibit the increase of fruit membrane permeability and MDA content , and remarkably restrain the decrease of SOD activities. Thus the storage quality is inproved and the shelf life Red bayberry Mudong can be prolonged . the effect of 0.25% CaCl2 was the best among the three kinds of calcium concentrations treatments.