The best way to thaw Myrica rubra is air thawing, that is, standing at 25℃ for ten minutes. This thawing method can retain the flavor of bayberry to the greatest extent, increase the tissue hardness of fruit, and even improve the taste of bayberry to make it sweet.
Frozen bayberry is the most common way to keep fresh, because as long as bayberry doesn't go bad, it can be eaten and has no adverse effects on the body. However, the condition of freezing bayberry is relatively high, and the freezing temperature should be controlled at about -32℃, which can effectively ensure the taste of bayberry.
However, it is difficult to reach this low temperature in domestic refrigerators, so it will destroy the cell structure of bayberry in a short time and the taste and nutrition of bayberry in a long time. So bayberry can be eaten after freezing for one year, but it has no nutrition.
If the bayberry at home is frozen, it is best to eat it in time. If you want to do frozen storage for a period of time, the selected bayberry fruits must be fresh, hard and undamaged, and the maturity should be about 90%.
If you spray a layer of water on the fruit before freezing, but the time should not be too long, it is best to 1 to 2 months.