Abstract: In the present study,the effects of riboflavin in combination with HPMC coating on quality and antioxidant activity in harvested Chinese bayberries during the storage at 1℃ were investigated. The results exhibited that the treatment of 1mmol/L riboflavin or 1% HPMC coating alone could effectively inhibit the increase in decay incidence and quality deterioration in Chinese bayberries during the whole storage. The combination of riboflavin and HPMC coating more significantly inhibited decay occurrence and reduced respiration rate and MDA accumulation in Chinese bayberries during the storage compared with the either alone,which led to maintaining the fruit quality parameters. Meanwhile,the combined treatment could significantly induce the increase in the activities of anthocyanin synthesis related enzymes such as PAL,C4 H,4-CL and DFR in Chinese bayberries during the storage,resulting in higher contents of C3 G,Q3R,MT and total anthocyanins as well as scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH) and reducing power than riboflavin or HPMC applied alone. These results indicated that riboflavin in combination with HPMC coating might obtain a promising application in preservation of harvested Chinese bayberry.