Abstract: In this study, four important factors including pH, co-pigment, sulfur dioxide and microwave influencing the stability of anthocyanins from five blueberry cultivars were investigated. It was found that the color of the blueberry pigments was red at pH less than 4.0, and the stability was stronger at pH 3.0. Five co-pigments including hydroxybenzoic acid, malic acid, citric acid, ferulic acid and tannic acid most significantly contributed to enhancing the color of the pigments, followed by succinic acid, ascorbic acid and sucrose. On the contrary, isoascorbic acid showed a remarkable negative effect on the color of blueberry anthocyanins. Furthermore, succinic acid, sucrose and tannic acid could also enhance the thermal stability of the anthocyanins. Additionally, sulfur dioxide and microwave could damage the stability of blueberry anthocyanins. Taking our results together, the stability of anthocyanins from five blueberry cultivars in this study was in the decreasing order Baldwin, Plolific, Garden Blue, Bright Well and Anna.

Key words: blueberry, anthocyanin, chroma, stability