With blueberries as test materials, they were exposured to low dose ultraviolet-C corresponding to 0, 30, 60, 120, 240 s, at a distance of 15cm from UV lamp, then stored at 4℃in the dark room, and they were surveyed regularly their incidence of fruit, measured and analyzed its changes in fruit quality. The results showed that the rate of fruit rot were lower significantly at 30, 60, 120 s of the UV-C radiation than the other two groups in the storage period, with the increasing of the firmness and activity of defensive enzyme to varying degrees, and the 60 s was more obvious especially. There were no significant difference in the SSC, pH, and other physiology indicators between the treatment and control groups, but the anthocyanin content of the treatment groups was slightly higher than the control group in the whole storage period. Therefore, the appropriate treatment with the UV-C has good effects on controling the disease, extending the storage period and guaranteeing the quality in the picked blueberry.% 以蓝莓为试材,在距离紫外灯15cm处对果实进行0、30、60、120、240 s不同时长的UV-C辐射处理,随后4℃贮藏,定期调查发病率、测定分析主要理化性质的变化。结果表明,30、60、120 s的处理在整个实验期内果实的发病率显著低于另外两个处理,硬度增加,防御性酶活提高,尤以60 s更为明显；各处理在SSC含量、pH方面无显著差异,花青素含量略高于对照。可见,蓝莓采摘后进行适当时长的UV-C处理对控制病变、延长贮藏期、保障品质具有良好的效果。
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