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This study was performed to investigate the effect of drying temperature on the quality characteristics and antioxidant activity of blueberry. Blueberries were dried at different times and temperatures, including A (, 72 hr), B (, 48 h and , 24 hr), C (, 72 hr), and D (, 72 hr). The yield and pH ranges of blueberry were determined to be 17.73~31.17% and 3.20~3.25, respectively. The yield rate of A treatments, soluble solid of D treatments, was the highest. The yield rate and soluble content was the highest in the treatment of A and D, respectively. The moisture content and water activity were significantly decreased with the increase in drying temperature (p A > C >D. The total polyphenol content and DPPH radical-scavenging activity were 9.21~13.05 mg/GAEg and 61.90~81.42%, respectively, which were significantly decreased with the increase in drying temperature (p, 48 hr and , 24 hr) among other treatments.

Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry