Abstract: In order to study the storability of different blueberry varieties under cultivation at 10 ℃, the changes of 9 indexes of fruit were analyzed using 8 varieties in Jizhou district of Tianjin. The results showed that the good fruit rate was above 80% after storage for 8 days, and‘Brigitta’and‘Bluegold’reached 80% when stored for 14 days. The fruit hardness of‘Northland’and ‘Brigitta’remained higher, the weightloss rate of ‘Brigitta’was the lowest, the soluble solids of ‘Bluecrop’ was always higher, and the sugar content, anthocyanin and total phenol content of ‘Legacy’ were the highest.The Vccontent of ‘Bluegold’ was the highest all the time.When the blueberry was stored up to 14 days, the decrease rate of soluble solids and sugar content of the varieties ranged from 10% to 28% .The decline rates of Vc, flavonoids, anthocyanin in fruit were 19.22% to 71.0%.The comprehensive analysis of the membership function showed that‘Brigitta’had the best storability, followed by‘Bluegold’ ‘Legacy’ ‘Northland’ ‘Reka’‘Bluecrop’‘O Neal’and‘Berkeley’. The correlation analysis of each index showed that the firmness index was the key index to determine the storability of blueberry.

Key words: blueberry, variety, storage, quality, storability