To understand the quality changes of rabbiteye blueberry by different pre–treatment for short–term storage and transportation, we performed simulated experiments to mimic the conditions of storage and transportation and then characterized the fruit changes. The cooling conditions included diverse treatments such as room temperature, in refrigerate at 4°C, in ice–pack foam boxes, and precooling at 12 °C. All the process was performed in 72 hours. The observed characters were weight loss, firmness, soluble solids content, sugar content, acid content, and tannin content. Our results revealed that the process under ice box and refrigerated storage could reserve freshness of the blueberry better than other treatment. And, the fruit quality of pre–cooling groups was better to that of no pre–cooling groups.