目的 研究乙醇熏蒸结合乙烯吸附剂对蓝莓保鲜效果的影响。方法 以“粉蓝”蓝莓为实验材料，采用对照（CK）及3种处理方法（乙醇；乙烯吸附剂；乙醇+乙烯吸附剂）对蓝莓在贮藏温度(1±0.5)℃下进行保鲜，研究不同处理方法对蓝莓贮藏期间品质的变化。结果 3种处理方法能够降低蓝莓的生理代谢水平，有利于保持蓝莓果实的贮藏品质。其中乙醇结合乙烯吸附剂更有利于降低蓝莓的果实腐烂率、呼吸强度和乙烯生成速率，能有效地抑制蓝莓贮藏期果实硬度的下降，能有效地延缓可溶性固形物、可滴定酸和花色苷含量的降低，能较好地保持蓝莓果实超氧化物歧化酶（SOD）、多聚半乳糖醛酸酶（PG）、过氧化氢酶（CAT）和过氧化物酶（POD）的活性。结论 采用乙醇结合乙烯吸附剂的处理方法对蓝莓果实保鲜的效果最好，能够更好地维持蓝莓的贮藏品质。

The work aims to study the effect of ethanol fumigation combined with ethylene adsorbent on the preservation effect of blueberry. With 'powder blue' blueberry as research material, control (CK) and three treatments (ethanol; ethylene adsorbent; ethanol + ethylene adsorbent) were used to preserve the blueberry at (1±0.5)℃, and the change of blueberry quality caused by different treatments during storage was studied. Three treatments could delay the physiological metabolism level of blueberry and keep the storage quality of blueberry fruit. The combination of ethanol combined with ethylene adsorbent was more beneficial to reduce the fruit rot rate, respiration intensity and ethylene production rate, could inhibit the decline of firmness, could effectively delay the reduction of soluble solids content, titratable acid content and anthocyanin content and maintain the activities of superoxide dismutase (SOD), polygalacturonase (PG), catalase (CAT) and peroxidase (POD) of blueberry fruit. The effect of ethanol combined with ethylene adsorbent on the preservation effect of blueberry is the best, which can better maintain the storage quality of blueberry.