目的 研究乙醇熏蒸处理对采后蓝莓果实品质的影响。方法 采用体积分数0.1%的乙醇于10 ℃下熏蒸蓝莓果实24 h，随后贮藏于（5 ± 1）℃下，以5 d为1个周期观察乙醇熏蒸处理对蓝莓贮藏品质变化的影响，并对果实的风味、腐烂率、质量损失率、硬度、颜色饱和度、呼吸强度、可溶性固形物（TSS）、总酚、花青素、多酚氧化酶（PPO）、过氧化物酶（POD）、过氧化氢酶（CAT）、超氧化物歧化酶（SOD）、羟自由基清除率和总抗氧化能力进行分析对比。结果 与对照组相比，乙醇熏蒸处理可有效抑制蓝莓的软化和腐烂，减缓果实中TSS的下降及水分的丧失，提高蓝莓果实中的花青素含量、总酚含量、抗氧化相关酶活性、羟自由基清除率量及总抗氧化能力。结论 体积分数0.1%的乙醇熏蒸处理采后蓝莓可有效抑制蓝莓的腐烂与软化，维持果实原有风味，保持蓝莓品质，延长蓝莓的货架期。

The work aims to study the influence of ethanol fumigation treatment on quality of postharvest blueberry fruits. Blueberry fruits were fumigated with 0.1% ethanol at 10 ℃ for 24 h, and then stored at (5 ± 1) ℃ for 5 days. The effects of ethanol fumigation treatment on storage quality change of blueberry were observed. The fruit flavor, decay rate, weight loss rate, firmness, color saturation, respiration intensity, TSS, total phenols, anthocyanin, polyphenol oxidase (PPO), peroxidase (POD), catalase (CAT), superoxide dismutase (SOD), hydroxyl radical scavenging rate and total antioxidant capacity were analyzed and compared. Compared with the control, the ethanol fumigation treatment could effectively inhibit the softening and decaying of blueberry, reduce the decline of TSS and loss of water, and increase the content of anthocyanin, total phenols, activity of antioxidant enzymes, hydroxyl radical scavenging rate and total antioxidant capacity. After treated with 0.1% ethanol fumigation, the decaying and softening of postharvest blueberry fruits can be effectively inhibited, the original flavor and quality of blueberry fruits can be maintained and their shelf life can be prolonged.