The fruit will be crushed， collided， and damaged due to vibration during transportation， and these damages will affect the quality of the fruit during storage. In this paper， the length of the vibration time was used as a variable to study the effect of different vibration time on the changes of carbon dioxide concentration and quality of Myrica during storage. Research results showed that vibration would increase the respiratory strength of Myrica and increase the carbon dioxide concentration in the package. The quality of Myrica treated with 12 hours of vibration in terms of firmness， anthocyanins， vitamin C， and total antioxidant properties were lower than the quality of other Myrica treatments. Correlation analysis showed that the concentration of carbon dioxide in the Myrica packaging was strongly negatively correlated with vitamin C， total antioxidant capacity， and firmness， and was generally negatively correlated with titratable acids and anthocyanins， and weakly correlated with soluble solids. The concentration of carbon dioxide in the Myrica packaging could reflect the quality of Myrica to a certain extent in the process of logistics storage. Using multiple linear regression equations， the shelf life prediction model constructed with the above-mentioned quality indicators of Myrica can better predict the storage time of Myrica after different vibration time treatments.