In order to study the effects of temperature fluctuations and LED blue light on the quality changes of blueberries during low temperature circulation， this experiment was conducted with dark treatment as the control group and temperature fluctuation treatment groups with no fluctuation， one， two， and three fluctuations and different chain break times (25， 55 min， and 3 h) designed under LED blue light conditions， and the effects of temperature fluctuations under cold break time on blueberry quality indicators and related oxidative enzymes were comparatively analyzed. The results showed that the temperature fluctuation treatment caused a continuous decrease in the quality of blueberries during storage. Compared with the no fluctuation group， blueberries with three fluctuation treatments showed a significant decrease in hardness； titratable acid， vitamin C and anthocyanin contents decreased by 60.49%， 71.82% and 42.27%， respectively； and PPO and POD activities increased at 15 days. Compared with the dark control group， LED blue light treatment could effectively delay the degradation of blueberry nutrients. In addition， the tolerance of blueberries to chain break time varies， and the rate of quality degradation is as follows: 3 h > 55 min > 25 min. The correlation analysis among the indicators showed that hardness， vitamin C and anthocyanins were significantly correlated (P<0.05)， which could be used to evaluate the quality changes of blueberries during low-temperature circulation. In summary， temperature fluctuations exacerbated the quality deterioration and nutrient loss of blueberries， so while avoiding severe temperature fluctuations， LED blue light irradiation could be considered to improve the quality deterioration of blueberries caused by temperature fluctuations during the circulation process.