In blueberries, over 14 pigments could be found as distinct peaks, including the pigment cyanidine-3-glicoside. The blueberry pigment cyanidin glucoside may be the best option for food scientists to color products, according to a new study from Slovenia. The  blueberry pigment  can also be mixed with an inorganic compound that ups the efficiency to 10%, which would bring the technology close to the current cost per watt of silicon solar cells. A comparison of different compounds in blueberries called anthocyanins, responsible for the berry's color, showed that each anthocyanin had different degradation rates and identified cyanidin glucoside as the most stable natural colorant. The anthocyanin compositions of the blueberry jams were almost same with that of the fresh fruit. From these results, it is concluded that the anthocyanin composition in blueberry fruit do not change during jam manufacturing. The anthocyanin compositions of the blueberry jams were almost same with that of the fresh fruit. From these results, it is concluded that the anthocyanin composition in blueberry fruit do not change during jam manufacturing.