The work aims to investigate the effects of different treatments on the storage quality and reactive oxygen species (ROS) metabolism of blue honeysuckle during storage for 0-60 d, to provide a certain technical basis for storage and preservation of blue honeysuckle. With blue honeysuckle as the test material, the harvested blue honeysuckle was put into a fresh-keeping box and treated with 1-Methylcyclopropene (1-MCP), ethylene absorbent (EA), 1-MCP+EA, stored at (−0.5±0.3)℃ for 60 days. The samples were taken every 15 days to investigate the sensory quality and measure nutritional, physiological and reactive oxygen species metabolism related indicators. Compared with the control group, the three treatments could maintain good organoleptic properties, delay the loss of ascorbic acid, anthocyanins, total phenols and flavonoids and soften the fruits. At 60 days of storage, the respiration intensity of the treatment group was 22.73, 12.92, 34.04 mg/(kg.h), the ethylene formation rates were 6.38, 3.98 and 10.11 μL/(kg.h) lower than those in the control group, respectively. At the same time, it could inhibit the activity of superoxide anion (O2−.), hydrogen peroxide (H2O2) content, malondialdehyde content and relative conductivity, and maintain high superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) and ascorbyl peroxidase (APX) activities. Through SPSS analysis, the comprehensive score was CK<EA<1-MCP<1-MCP+EA, indicating that 1-MCP+EA had the best effect. Treatment with 1-MCP+EA has the best preservation effect on blue honeysuckle stored for 60 days, which can better retain the appearance and internal quality of the fruit, and is convenient for transportation and sales.