Abstract: The storage of bayberry is a recognized problem and it’s difficult to preserve for long time. Used Chinese bayberry as material, immersion freezing (IF) and frozen storage technology were firstly using to choose best freezing conditions. The quality of different maturity bayberry fruits and the freezing curves in different temperatures were analysed, such as sensory quality, drip loss, soluble solid content, relative conductivity, mass structure characteristicand. Best conditons to preserve Zhejiang bayberry were founded that raw materials in nine mature were precooled immediately and then vacuum packed with 0.7mm PVC baggies, followed by freezing in -45℃ with IF and frozen storage technology for 12min and preserved in -18℃ . The bayberry still had good sensory quality after 90d. The study was not only empirical to preseve red bayberry for long time, but theoretical for the type of berry fruits and vegetables .