Abstract: The stability of anthocyanins of premier rabbiteye blueberry was investigated.The stability of anthocyanins extracted from blueberry fruit was significantly influenced by pH, sunlight and natural light; however it was not influenced by Na+ .The stability of anthocyanins extracted from blueberry fruit was improved by Sodium benzolate, more than 1.2mmol/L Zn2+ , more than 12mmol/L Cu2+ , more than 12mmol/L Ca2+ , more than 10% sucrose and more than 10% glucose; while it was decreased by Fe3+ , Fe2+ , oxidant, reductant, vitamin C, low concentration of sucrose and fructose.The adverse effects made by light, pH, Fe3+ , Fe2+ , vitamin C, low concentration of sucrose and fructose on the stability of anthocyanins should be avoided during process and storage of Premier Rabbiteye blueberry fruit.