Effects of pretreatment on the quality and stability of blueberry juice

Quality and stability in blueberry juice were studied with cold pretreatment and freeze-thaw pretreatment. Samples were pretreated in cold temperature environment and the cloud value of juice was significantly decreased (P Meanwhile, the cloud value of juice was significantly increased when the blueberries were processed by freeze-thaw pretreatment (P The juice of a* and L* value were significantly increased in freeze-thaw pretreatment and significantly decreased in cold pretreatment (P The turbidity of the juice which blueberries were processed by cold pretreatment was 680 NTU that it was significantly decreased than other samples (P The particle diameter of blueberry juice was decreased by cold pretreatment. A cold pretreatment blueberry to process juice most effectively retained the stability of juice and minimized color change.