Abstract: The organic acid components and their content on dynamic in fruits of three Myrica rubra varieties， Dongkui， Heijing and Wenlingdamei were analyzed during developing from 54 days after flowering（DAF） to 82 DAF， in which the fruits were harvested. The results showed that three components of organic acid in red bayberry fruits were identified and sorted as citric acid， quinic acid and malic acid， respectively. Of them， citric acid was the dominant component. Their contents of the three organic acids showed a decrease trend from 54 DAF to 82 DAF. In the ripe fruits of Dongkui， Heijing and Wenlingdamei， namely 82 DAF, the content of citric acid was （7.423±0.530） mg·g-1 FW， （8.987±0.088） mg·g-1 FW and （7.820±0.306） mg·g-1 FW， respectively; the content of malic acid was （0.113±0.002） mg·g-1 FW，（0.062±0.001） mg·g-1 FW and （0.037±0.008） mg·g-1 FW， respectively; the content of quinic acid was （1.122±0.098）mg·g-1 FW， （0.952±0.042） mg·g-1 FW and （0.738±0.056） mg·g-1 FW， respectively. In conclusion， red bayberry is one citric acid dominated fruit.

Key words: Myrica rubra, fruit, organic acid components, dynamic