Abstract:To explore the feasibility of the low-power microwave of fresh blueberry fruit，the variation of the respiration intensity，superoxide dismutase（SOD）activity，peroxidase（POD）activity，anthocyanins，malondialdehyde（MDA）content，total soluble solids（TSS），titratable acid and decay rate were studied by using low-power microwave of 32.5 W and different time at（0±1）℃.Results showed that low-power microwave treatment significantly reduced decay rate，respiration intensity，malondialdehyde content and delayed the degradation of TSS，titratable acid and anthocyanins，while SOD and POD activity were increased，and the best way to keep preservation was 2-min-low-power microwave treatment.Furthermore，the postharvest quality of blueberry fruit is kept through it.