In this study, the effects of three different nutrient solutions including Ainong amino acid, fruit and vege⁃table quality improver and Cuikang calcium on fruit shape, yield, fruit surface coloring, firmness, the index of quali⁃ty and storability of Dongkui Chinese bayberry were studied. Compared with the control, the single fruit weight, yield per plant, vertical and horizontal diameter, fruit surface coloring, edible rate, Ca, B element, sugar, acid, firm⁃ness, soluble solids, marketability, storability of three different treatments were improved to varying degrees. And the treatment of fruit and vegetable quality improver had the most obvious contribution. After treatment of fruit and vegetable quality improver, the single fruit weight, yield per plant, soluble solids, commodity fruit rate, the content of Ca and B increased by 27�19%, 32�91%, 18�75%, 99�44%, 21�41% and 48�00% compared with the con⁃trol, respectively. The average number of rotten fruit reduced by 38�30% on the 14th day in the treatment of 2-5℃ compared with the control. From correlation coefficients, the single fruit weight and edible rate were positively correlated with contents of Ca and K, respectively.%研究了3种营养液（爱农氨基酸、果蔬品质改良剂、翠康钙宝）对东魁杨梅果形、产量、果面着色，以及果实硬度、各项果实品质指标、耐贮性的影响。结果表明，与对照相比，各处理的单果质量、株产量、纵横径、果面着色、可食率、钙含量、硼含量、糖酸、硬度、可溶性固形物、商品性、耐贮性均有不同程度提高，其中以果蔬品质改良剂的作用最明显、效果最好。喷施果蔬品质改良剂的杨梅单果质量、株产量、可溶性固形物、一二级商品果率比对照分别增加了27�19％、32�91％、18�75％、99�44％；果实中钙、硼含量比对照分别增加了21�41％、48�00％；2～5℃保鲜冷库中第14天的平均霉烂果数比对照减少了38�30％。相关性分析发现，单果质量和可食率均与钙、钾含量呈显著性正相关。
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