Abstract: The regulatory effects of various fungicide preservatives on the postharvest storage quality and physiological metabolism of bayberry were systematically investigated. Using 'Biqi' bayberries as the experimental material, bayberry fruits were treated with different concentrations of dehydroacetic acid, prochloraz, sodium dichloroisocyanurate, and 1-methylcyclopropene. The changes in storage quality, physiological and biochemical properties, and related nutrients during cold storage and normal temperature storage were studied. Under refrigerated conditions, prochloraz treatment was found to significantly reduce the decay rate (reduce 80%), ethylene release, and firmness loss of bayberry fruits (P<0.05), while malondialdehyde (MDA) content was maintained. At ambient temperature, prochloraz could effectively delay fruit softening, inhibit ethylene release, and suppressed the increase in polyphenol oxidase (PPO) activity (P<0.05). Sodium dichloroisocyanurate (60 mg/L) under refrigeration was observed to reduce the decay rate (reduce 25%) and enhance peroxidase (POD) activity (P<0.05). During room temperature storage, sodium dichloroisocyanurate (15 mg/L) was shown to reduce fruit softening and ethylene content while inhibiting the increase in PPO activity (P<0.05). 1-Methylcyclopropene treatment under both storage conditions was demonstrated to reduce fruit firmness and ethylene content. Moreover, under room temperature conditions, fruit decay was effectively inhibited by 1-MCP with an active ingredient concentration of 0.03% (2 g) (P<0.05). Dehydroacetic acid (0.15 mmol/L) under refrigeration was found to enhance POD activity (P<0.05), while the decay rate and ethylene content were increased to varying degrees. At room temperature, it significantly increased fruit firmness and TSS content, but had no significant differences in enzyme activities and titratable acidity (TA) content were observed (P>0.05). In conclusion, prochloraz (90 mg/L) and sodium dichloroisocyanurate (60 mg/L) at relatively high concentrations were determined to exhibit preservative effects. The 1-MCP treatment (2 g, 0.03% active ingredient) effectively maintained postharvest fruit quality and extended the preservation period, while dehydroacetic acid showed insignificant preservative efficacy. The research results provide a theoretical basis for the precise post-harvest fresh-keeping of bayberries.