Abstract: Researches on the using of non-thermal processing technology on blueberry products were concluded and the possible action mechanism of these technologies on the quality attributes of blueberry products were analyzed in this paper.Among all the non-thermal processing technologies,high pressure processing(HPP),ultrasound(US),vacuum freeze-drying and pulse electric field(PEF)are most widely used in blueberry processing.However,there are some limitation of these technologies as HPP being not sufficient on enzyme inactivation. US alone is poor on microbial inactivation,vacuum freeze-drying cost high and electrode corrosion of PEF might occur. By comparing the advantages and limitations of these non-thermal processing technology,the main research direction on the use of non-thermal processing technology on blueberry processing in the future is proposed. Therefore,this review might benifit the blueberry processing industry.