Abstract: The effect of temperature, light, p H, metal ions, oxidants, reducing agents, sugar, preservative ( sodium benzoate, potassium sorbate) , antioxidant ( d- sodium erythorbate) as well as the bottle material on stability of anthocyanins in two different kinds of blueberry were discussed in the experiment. Results showed that only in acidic environments, the pigment had high stability. Anthocyanins had low fever and light stability. Oxidant and reductant had strong destructive effect to blueberry anthocyanins, but sucrose had counterproductive. PET was suitable for packaging materials. In conclusion, the low bush blueberry anthocyanins had higher stability than the high bush blueberry anthocyanins in the same conditions. So it should choose the right variety of blueberry when producing or extracting the anthocyanins.