In order to study the effect of pretreatment on quality and flavor of blueberry NFC juice， the effects of hot water blanching and enzymatic pretreatment on sensory quality， POD activity， PPO activity， juice yield， soluble solids， anthocyanin content and volatile aroma components of blueberry juice were investigated with fresh blueberry as raw material. The results showed that hot water blanching could significantly reduce PPO and POD activity in blueberries， steam blanching could reduce POD residual enzyme activity to 7.10% within 60 s， and blanching at 80 ℃ for 2 min had the best passivation effect on browning enzyme activity in blueberries， with less anthocyanin loss and better color. When pectinase and cellulase were treated with 4∶1 enzymatic hydrolysis， the juice yield was up to （81.8±1.5）%. Compared with the control group， soluble solids were significantly increased by 1.4 °Brix， and anthocyanins were increased by 1.92 times. After enzymatic hydrolysis， the fruit juice aroma composition increased and the ester content increased by 20%， among which the content of ethyl acetate， ethyl isovalerate and dibutyl phthalate increased， and the new components of isoamyl acetate and ethyl benzoate were added.