Abstract:In order to understand the quality difference of chips made from different edible cassava varieties，investigate the influencing factors and screen the varieties suitable for processing chips，twelve improved cassava varieties were used as raw materials to process chips，the sensory evaluation，moisture content and texture of the chips were determined，and principal component analysis and the correlation analysis of fresh potato nutritional quality were also performed.The results showed that the chips made from NK-10 had the highest sensory evaluation value，cohesiveness and elasticity values.The chips made from SC9 and M33 had higher hardness than those of the other ten varieties，and there was no significant difference in chewiness values between the chips of SC9 and M33.The correlation analysis showed that there was a significant（P<0.05）correlation between the texture of chips and amylopectin content of fresh cassava，and an extremely significant correlation（P<0.01）between the color of the chips and amylopectin content of flesh cassava，the correlation coefficients were 0.674 and 0.795，respectively.Four principal components were obtained based on principal components analysis.The analytical contribution rates of the four principal components were 34.325%，23.627%，16.900% and 13.205%，respectively.NK-10 had the highest comprehensive score of 0.875，followed by M9（0.565）and ST（0.401）.The results showed that NK-10，M9 and ST were suitable for processing chips.The taste，flavor，moisture content，chewiness，colour and texture could be as important indexes for taste，flavor，moisture content，chewiness，colour and texture could be as important indexes for quality identification，and the tissue state and color of cassava chips were affected by the amylopectin content of fresh tuber.