Abstract: To establish an effective method for the quality control of Pacific white shrimp,the effects of blueberry leaf polyphenols combination with ice temperature on the quality of Pacific white shrimp were assessed during storage.The effect of blueberry leaf polyphenol of Pacific white shrimp( Litopenaeus vannamei) as natural preservatives was studied at ice temperature condition.4 mg / m L blueberry leaf polyphenols was used for the soaking of Pacific white shrimp. Physicochemical( p H value,TVB- N,TBA,TPA),total bacterial count and sensory attributes were periodically assessed.The results indicated that both the control and treatment group not only had lower values of sensory quality,hardness and springiness,but also higher values of total viable count( TVC),p H,TBA and TVB- N values with extended of storage time.But blueberry leaf polyphenol treatment could significantly( p < 0.05) decrease p H,TBA,TVB- N value,TVC and increase sensory scores and inhibit decline of hardness and springiness compared with the control.Blueberry leaf polyphenol treatment could prolong the shelf- life by 5 d compared with only ice temperature technology of the samples.