A state diagram of blueberries was developed using freezing and glass transition curves, and maximal-freeze-concentration condition in order to predict the behavior and physical changes of fresh and lyophilized blueberries. Freezing points (Clausius-Clapeyron equation) and glass transition temperature (Gordon-Taylor equation) were measured by differential scanning calorimetry (DSC). Color samples were measured by computer vision system. Isotherms data was fitted using GAB, Peleg and Iglesias-Chirife equations. Glass transition decreased as decreasing solids content due to water plasticizing effect. Lyophilized and fresh samples varied their color; however thermal properties were similar, principally affected by their constituents although the blueberry's matrix state changed. Maximum-freeze-concentration conditions was found as X-s' = 0.69 kg solid (kg blueberry)(-1), T-g' = -54.86 degrees C and T-m' = -45.45 degrees C. In conclusion, a state diagram was developed using lyophilized fruit but it can be extrapolated to whole blueberry fruit. (c) 2013 Elsevier B.V.. All rights reserved.