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.