Powderblue blueberry fruits were sprayed (800 mg/L Natamycin, 1 000 mg/L ε-Polylysine, 800 mg/L Chitosan) before harvest. The four groups of fruits were stored at low temperature (0.5±0.5) ℃ and the physiological indexes of the four groups were determined. The results showed that: compared with the control(CK), the different preservation could reduce the increase of fruit decay rate, delay the decrease of fruit firmness, soluble solids, titratable acid content and anthocyanin content, inhibit the respiration rate and ethylene production rate of fruit. The POD、CAT、LOX and APX were effectively maintained. The mold and yeast counts of blueberry were better reduced. The effect of natamycin with 800 mg/L concentration was better than that with 1 000 mg/L ε-Polylysine and 800 mg/L Chitosan. The best preservation method is natamycin with 800 mg/L concentration, which can be used for blueberry fruits preservation.