Abstract: The effect of freezing point storage combined with ε- PL in preserving blueberry was studied. The blueberries were dealt with 100,300,and 500μL / g ε- PL respectively. Physiochemical parameters and nutritional composition were measured every 10 days during the 70 days storage period.Results showed that compared with single controlled freezing point storage,controlled freezing point storage combined with ε- PL had obvious effective on delaying the decay of blueberries,the decrease of VCand anthocyanins,and protecting blueberries' bloom.Moreover,controlled freezing point storage combined with ε- PL suppressed respiratory intensity and ethylene generation rate,and lowered CAT activity,which resulted in extending the storage period. Among these treatments,300μL / g ε- PL was more effective,which illustrated that freezing point combined with ε- PL processing storage's effect was better than that of direct points.