Abstract:Three varieties，GUIRE 1，OC and 695，which had relatively large generalized planting area in Guangxi region，were used as the research object，nut samples of different maturity were harvested in batches after the fruit entered the mature stage.Four indexes，qualified opening ratio，and unqualified opening ratio，rate of sticky caryopsis，plumpness of nutlet were determined，at the same time，the content of fat，total carbohydrate and protein in different maturity raw nuts was tested，then，the correlation between the three indexes of qualified opening ratio，rate of sticky caryopsis，plumpness of nutlet and the three nutritive index of fat content，total carbohydrate content and protein content was analyzed.The results indicated that the open effect of shell fruit was different in different varieties，695 was more suitable for making opening nut-in-shell，in addition，the opening nut-in-shell made from the 695 samples collected on August 30 had high qualified opening ratio，low rate of sticky caryopsis and high plumpness of nutlet.The correlation analysis showed that there was a significant negative correlation between rate of sticky caryopsis and plumpness of nutlet，and a significant negative correlation between plumpness of nutlet and fat content，manifesting that the different nutrient content would affect the processing quality of fruit.