In this study,the colour and properties of anthocyanins from blueberry pomace were comparatively evaluated at different pH values and temperatures,with the aim of investigating the presentation of their properties in food preservation applications and promoting the multi-path and high-value utilisation of by-product pomace in the blueberry industry.The effects of pH and temperature on the colour and properties of blueberry pomace anthocyanins were investigated using content,colour,DPPH radical scavenging,hydroxyl radical scavenging,total reducing capacity,anti-lipid peroxidation capacity,inhibition circle diameter,minimum inhibitory concentration and minimum bactericidal concentration as indicators,and the inhibition mechanism was investigated using liquid conductivity,protein content and alkaline phosphatase activity as indicators.The results showed that blueberry pomace anthocyanins showed a significant colour difference from dark red to dark purple (P > 0.05) in the pH range of 2-8.Under the treatment temperature of -18-70 ℃,the content,antioxidant activity and antibacterial activity of blueberry pomace anthocyanins decreased with increasing treatment time,and the overall colour trend was blue-green.The anthocyanins of blueberry pomace changed the cell membrane permeability of the test strains and showed positive correlation with the conductivity,protein content and alkaline phosphatase activity of the bacterial solution,inhibiting the growth of the test strains.Blueberry pomace anthocyanins showed significant differences in application properties at different pH and temperature,showing strong in vitro antioxidant and antibacterial properties,which can be applied to the development of colour preservative applications.