The results showed that the conditions of blanching, preheating and pasteurization were selected at 90oC-90 seconds, 85oC-2 minutes, 90oC-1.5 minutes, respectively. The quality parameters of the juice after thermal processing were 244.57 mgGAE / L (polyphenols), 193.47 mgQE / L (flavonoids), 115.97 mg / L (vitamin C), 17.62 mg / L (acid gallic) and 383.95 mg / mL (EC50), respectively.