Functional analysis of differentially expressed proteins in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits during ripening

•Forty-three differential proteins during Chinese bayberry ripening were identified.•Malic enzyme related to decrease of organic acid acidity was up-regulated.•Increased pyruvate decarboxylase and alcohol dehydrogenase contribute to fragrance.•The enzymes involved in the anthocyanin metabolic pathway were all up-regulated.