Abstract: To address postharvest fungal decay in blueberries, this study developed chitosan-based nanoemulsions containing oregano essential oils (OEO) and thyme essential oils (TEO) in varying concentrations via high-speed homogenization. These nanoemulsions were applied onto non-woven fabric to create composite preservation pads. Characterization analyses, including particle size, polydispersity index, encapsulation efficiency, retention rate, and scanning electron microscopy (SEM), demonstrated high uniformity, effective encapsulation, and stable distribution of essential oil nanoparticles across the pad surface. Antimicrobial activity assays showed a positive correlation between essential oil concentration and pathogen inhibition efficacy. Under ambient storage conditions, the preservative pad containing 45 μL/L OEO exhibited the most effective suppression of blueberry decay. After 8 days of storage, the control group showed evident softening and spoilage, whereas blueberries treated with CS-OP3 (45 μL/L OEO) and CS-TP2 (85 μL/L TEO) maintained favorable flavor and color, with less than 3% loss in soluble solids, significantly reduced weight loss and disease index, and a slower decline in titratable acidity (P<0.05). This treatment effectively extended the shelf life of "Canlan" blueberries from 4~6 days to over 8 days compared to untreated fruit, while maintaining their commercial value. These findings highlight a promising, cost-effective, and natural strategy for extending the postharvest shelf life of fruits and vegetables, with potential applications in commercial blueberry preservation.