In order to develop green preservation technology of blueberry, Southern highbush blueberries were treated by using different doses of UV-C (1.0, 2.0, 4.0 kJ/m²), and storaged at (4±0.5) ℃, changes of the quality were measured every 7 d during storage period, control samples was untreated. The results showed that UV-C treatment had better effect on improving the storage quality of blueberry, and 2 kJ/m² treatment was the best on preservation effect of blueberry, which can effectively inhibit weight loss and rotting of postharvest blueberry; when storaged for 35 days and compared to the control group, the weight loss rate reduced 11.4%, decay rate decreased 14.8%, disease time was delayed for 7～14 d, hardness was improved 16.74%, total flavonoids content was increased 765%, total phenolic content was increased 9.93%; PAL, CAT and PPO enzyme activity were increased by 1.08 times, 1.45 times and 1.28 times, respectively. This showed that proper UV-C dose could inhibit the decay of blueberry and enhance the quality and defense enzyme activities of blueberry.