To solve the problem of nutrition and color loss of blueberry beverage during processing and storage,the effects of different color fixative and concentrations,including polyphenols,ascorbic acid and L-lysine,as well as the sterilization conditions and light on anthocyanins,transmittance and color of blueberry juice were investigated.The results showed that adding 0. 1% ascorbic acid,sterilized for 110 ℃,15s and stored in dark can effectively delay the degradation of anthocyanins,increased transmittance and the color change.