Blueberry is a tender and perishable berry. This study identified the effects of nitric oxide (NO) and 2,4-Epibrassinolide (EBR) on the flavor, antioxidant properties, and edible value of blueberry. The results indicated that 1.0 mmol L−1 sodium nitroprusside (SNP, a NO donor) and 0.8 mg L−1 EBR groups showed high sourness and low sweetness in taste. SNP preserved the content of volatile flavor compounds on 8 d, while EBR preserved that on 16 d. The principal component analysis (PCA) plot from the flavor well differentiated between the treatment and control blueberry. Moreover, the biplot shows the correlation between volatile flavor compounds and taste perception. From the perspective of antioxidant properties, SNP and EBR inhibited the accumulation of H2O2, which showed a negative correlation with total phenolic (TPC), total flavonoid content (TFC), and ascorbic acid (AsA) content. SNP and EBR increased enzyme activities, such as catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), ascorbic acid peroxidase (APX), and glutathione reductase (GR), antioxidant activity, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and ferric ion-reducing antioxidant power (FRAP), and the gene expression levels of VcSOD, VcAPX, and VcGR. The random forest model showed that AsA content, weight loss rate, decay incidence, TFC, TPC, Methyl-2-methylbutyrate, POD activity, and DPPH radical scavenging activity played critical roles in the edible value. Collectively, NO and EBR preserved the flavor, increased antioxidant capacity, and maintained postharvest quality.