This study aimed to investigate the inhibitory effect of low temperature plasma-activated water (PAW) on the surface microorganisms and the quality attributes of blueberry. In this study, the blueberry fruits were treated by submerging them in the PAW generated at different plasma-activated time (Deionized water was activated by plasma treatment for 20, 40 and 60 min. Accordingly, the samples after treatment were named as PAW20, PAW40, and PAW60). The effects of PAW on microbial loads and quality attributes of the treated blueberries such as surface color of peels, anthocyanin contents, ascorbic acid content, carotenoid contents and radical scavenging capacity, and the changes in firmness and decay incidence during the storage at 4 and 25 °C were studied. The results showed that compared with controls (blueberries were treated with deionized water), after PAW60 treatment, the total number of bacteria decreased by 1.09 lg(CFU/g), the number of Saccharomyces cerevisiae, Alternariaalternate and Botrytis cinerea decreased by 1.47, 1.43 and 2.02 lg(CFU/g), respectively. PAW treatment significantly reduced the decay incidence of blueberries (P