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Fresh bayberries (Myrica rubra Sieb. et Zucc.) were processed into juice at an industrialized scale with four treatments:  control, SO₂ addition, pasteurization of the crushed pulp, and blanching before fruit crushing. Changes in anthocyanin pigments and polyphenolics (hydrobenzoic acids and flavonol glycosides) were monitored during processing. Centrifuged juice yield ranged from 73 to 78% (w/w), but only 12−27% of the anthocyanins and 20−32% of the polyphenolics were recovered in the ultrahigh-temperature (UHT) juices. Fifty-two to 58% of anthocyanins and 30−35% of polyphenolics were present in the centrifuged cakes. The initial processing steps of blanching, crushing, pasteurization, and depectinization caused a great loss of total and individual polyphenolics. Total monomeric anthocyanins were significantly higher (p < 0.05) in pasteurization- and blanching-treated samples than those in the SO₂ …