Fruit storage main measures are rapidly cooled, fungicide and Controlled Storage. But sterilization procedures are very complicated because of the high cost, it is sometimes difficult for producers to accept. 1. Rapid cooling needs to be stored in the fruit rapidly cooled to 2 degrees within 2h after the harvest. Storage temperature is 0-1 degrees. If the storage temperature is 0 degrees, the biggest problem is to return to room temperature due to "sweating" and not the market. In addition, the large amplitude of the cooling equipment, if the efficiency is not high, the cost would be too high. Fruit container accommodating affect cooling efficiency, it has been found, the fruit on screen or plastic container, the cooling rate ratio on the glass paper or paper bag is high. 2. embalmed: loss of fruit during storage averaged 15.2%, of which two-thirds is due to fungal infections and rotting fruit rotting in another 90% of the infected area in addition to the pedicle marks rot caused by fungi. In addition, there are one-third of the fruit is overripe fruit or suffered mechanical damage. Overripe fruit at 1.1 degrees storage period is not more than 12 days, and the maturity of the fruit to be stored in a suitable 32-36 days. Soaked fungicide method can reduce decay, postharvest with 46-55 degree water can soak in a timely manner so that the decay rate of 90% reduction in three minutes. Jubilant picking blueberries Park Place: Wuhan Tianhe Street Huangpi strong village (near Tianhe Airport) Official Website: www.boomberry.cn