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.