Abstract: In order to understand the effect of different clarification technology on physicochemical and sensory quality of blueberry juice， the experiment with enzymatic treatment， adsorption and filtration was conducted. The results indicated that the enzymatic treatment by pectinase (010%) at 45℃ for 1 h could increase the light transmittance， and thus increase L* value， soluble solid and anthocyanin content significantly (P＜005). Gelatin， agarose and bentonite were effective to increase the light transmittance， and addition of agarose (200 mg·L-1) had the best clarification effects as clarity achieved 692%. However， the gelatin and bentonite could reduce the anthocyanin content and a* value. Besides， the bentonite would significantly reduce soluble solids content and cause peculiar flavor. After filtration， the transmittance of blueberry juice reached about 80%. But during the ultrafiltration process， it would cause about 115% loss of anthocyanin

Key words: blueberry juice, pectinase, adsorption, filtration, quality