Abstract: The effect of high pressure processing (HPP) (200 ~ 500MPa for 5 ~ 15min) on the quality changes of blueberry juice were studied. The results showed that microorganisms in fresh blueberry juice could be inactivated effectively by HPP. Compared with the control samples, the color, the reducing sugar and the soluble solids in blueberry juice had no significant change treated by HPP treatment, while total sugars and total phenol were decreased after HPP treatment. Anthocyanins and VC were well retained after HPP treatment.