Using six different berries as raw materials, the physicochemical properties, phenolic components, antioxidant capacity and volatile aroma of their fresh juice were studied, and the suitable berry juice was screened out. At the same time, the effects of ultra-high pressure and pasteurization on the sterilization effect and quality of blueberry compound juice were discussed. The contents of the total polyphenols, total flavonoids and anthocyanins ranged from (150.02±1.47) to (486.90±1.64) mg GAE/100 mL, (43.85±1.17) to (157.45±1.76) mg RE/100 mL and (20.98±0.72) to (107.54±0.98) mg CGE/100 mL, respectively. Moreover, the antioxidant capacity in terms of DPPH, ABTS, and FRAP methods ranged from (0.66±0.01) to (2.06±0.01) mg Trolox/mL, (0.88±0.02) to (4.24±0.01) mg Trolox/mL, and (1.25±0.05) to (6.12±0.07) mg Trolox/mL, respectively. For the blueberry juice mixed with chokeberry or blue honeysuckle juice, there was similar variation in the sensory score and antioxidant capacity with increasing juice concentrations. No aerobic bacterial was detected after the 90°C, 1 min treatment or the 400 MPa, 0.5% chitosan treatment. Studies have shown that blue indigo juice has the highest content of phenolic compounds and the strongest antioxidant capacity compared with the other five berry juices.
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