The study evaluated the sterilizing effect of pulsed electric fields(PEF) on Escherichia coli in blueberry juice and its impact on physicochemical property of blueberry juice.The results showed that the inactivation effect of Escherichia coli was enhanced when the electric field strength and total treatment time were increased.With PEF treatments at 35 kV/cm and 82 μs,the reduction of Escherichia coli was 5.12 logarithms.When the electric field strength was constant and the electric conductivity was increased,the inactivation effect of Escherichia coli declined slightly.PEF had no significant effect on the content of vitamin C,anthocyanin,total phenols,titratable acids,reducing sugar,and Brix in blueberry juice and its color.