Blackberry is the collective name of multiple plants in the Rubus subg. Rubus. It is often used as dessert, jam, seedless jelly, and sometimes to make fruit wine. Blackberries are extremely difficult to preserve. They must be cleaned, sterilized, frozen and preserved within 4 hours after picking, otherwise a large amount of nutrients will be lost and the fermentation. Therefore, blackberries are the only fruit that is difficult to buy fresh in the market. Blackberry is rich in proanthocyanidins, anthocyanins, SOD, selenium, ellagic acid and flavonoids and other high-efficiency antioxidant active substances, 20 kinds of amino acids and trace elements. It is currently found that blackberries contain more than forty nutrients. Among them, the content of proanthocyanidins, anthocyanins, SOD, amino acids, calcium, iron, zinc, selenium, vitamins, etc. are several times or even hundreds of times that of blueberries, so they are praised as "fruits of life" and "black diamonds" by European and American countries.