Table 1. The primary attributes of Chinese Bayberry fruits.

Attributes	Assay method	Range	Average	Reference
Soluble solids (%)	Colorimetric assay	8.4–15.0	11.3	Liang et al. (2019); Liang et al. (2020); Zhang et al. (2018a)
Total sugar (%)	Colorimetric assay	5.8–10.4	8.4	Cheng et al. (2016); Liang et al. (2020); Zhang et al. (2018a)
Glucose (g/100 g)	Chromatography	0.9–1.6	1.2	Cheng et al. (2016); Liang et al. (2019); Zhang et al. (2018a)
Fructose (g/100 g)	Chromatography	0.9–1.9	1.3	Cheng et al. (2016); Liang et al. (2019); Liang et al. (2020);
Sucrose (g/100 g)	Chromatography	3.8–15.9	7.4	Cheng et al. (2016); Li et al. (2017); Zhang et al. (2018a)
Total acid (%)	Colorimetric assay	0.7–2.6	1.2	Cheng et al. (2016); Liang et al. (2019); Liang et al. (2020); Li et al. (2017)
Malic acid (g/kg)	Chromatography	0.3–1.3	0.8	Liang et al. (2019); Liang et al. (2020); Li et al. (2017)
Oxalic acid (mg/kg)	Chromatography	13.3–60.0	25.3	Liang et al. (2019); Liang et al. (2020); Zhang et al. (2018a)
Citric acid (g/kg)	Chromatography	7.2–14.0	11.0	Liang et al. (2019); Liang et al. (2020); Zhang et al. (2018a); Li et al. (2017)
Tartaric acid (mg/kg)	Chromatography	220.6–583.6	438.5	Li et al. (2017)
Vitamin C (mg/100 g)	Colorimetric assay	11.9–114.6	39.7	Li et al. (2017); Liang et al. (2019); Liang et al. (2020); Zhang et al. (2018a)
Total polyphenol (mg/100 g)	Chromatography	61.6–498.9	272.4	Sun et al. (2013a); Xia et al. (2021a);
Total flavonoids (mg/100 g)	Chromatography	13.6–294.3	149.3	Sun et al. (2013a); Xia et al. (2021a); Zhang et al. (2018a)