Abstract:Qinguan， Huaguan， the new Red Star， Jonagold， Fuji， Granny Smith apple six kinds of apples were used to do research which were harvested respectively in the physiological maturity and complete maturity. Dif－ ferent kinds of apple juices pH， acidity， total phenols， flavanols， proanthocyanidins， soluble solids content， apple juice enzymatic browning and non-enzymatic browning of were detected and the results obtained： enzy－ matic browning rate of Qinguan apple juice was lowest. non -enzymatic browning rate of Huaguan， Jonagold juice was lowest and the rate of Granny Smith apple juice was the highest. Complete maturity apples were better suited for producing juice than physiological maturity apples.