Freshly harvested `Sharpblue' blueberries (Vaccinium spp.), a hybrid of complex parentage (Sharpe and Sherman, 1976), were irradiated by electron beam at 0, 0.25, 0.5, 0.75, or 1.0 kGy to determine its effects on condition and quality after treatment and subsequent storage. Berry firmness was not affected by increased doses following 1 or 3 days of storage at 1C, but it declined with higher doses when stored for 7 days at 1C. In general, berry flavor and texture declined as dosage increased; however, neither flavor nor texture were rated unacceptable by a sensory panel. Weight loss, decay, soluble solids concentration, acidity, pH, skin color, or waxy bloom were not affected by dosage or storage.