Abstract: The blueberry frozen,thawing process characteristics and sensory quality variation of the frozen samples during storage were studied in this paper under the two kinds of freezing methods,liquid nitrogen fluidized quick- frozen and slow- frozen in- 25 ℃ refrigerator. In terms of the frozen methods, the results showed that the liquid nitrogen fluidized quick- frozen blueberries were better than those slow- frozen in refrigerator. In terms of thawing process,thawing regulation showed diversity. Using Texture analysis(TPA) to test the firmness of blueberry and using image processing method to test interior color of blueberry,both results reflected that at the same stage fluidized quick-frozen samples were better than those slow-frozen in refrigerator. Through the statistics of the rotten rate of blueberries,the storage life of liquid nitrogen type fluidized bed frozen blueberries was about 150 days,which was better than those slow-frozen in refrigerator which storage life was 105 days.