Blueberry 'Tifblue' fruits were hot-air treated at 40, 50, and 60℃, with the aim of extending their storage periods. The effects of different hot-air treatments on the appearance, sugar content, acid concentration, and peel anthocyanin content of the fruits were investigated. The disappearance of the bloom and shriveling of the fruit skin during storage were suppressed by hot-air treatments at 40 and 50℃ for 30 minutes. Changes in the sugar and acid content of the blueberry fruit treated with hot air at 40 and 50℃ were similar to those in control fruits during storage. The anthocyanin content was maintained at the initial value during the storage period by hot-air treatments, while in the control the anthocyanin content decreased during storage. These results suggested that hot-air treatment after harvest was effectively able to extend the storage periods of blueberry 'Tifblue' fruits.