Abstract:Using 20 raspberry varieties as the experimental materials，descriptive statistics，principal component analysis（PCA），and cluster analysis were used to analyze the fruit appearance quality and nutritional components.Differences in various indices of different raspberry varieties were evident.The average fruit weight ranged from 1.82 g to 3.75 g.The juice yield ranged from 58.77% to 72.71%.The soluble solid content ranged from 6.2% to 11.2%.The vitamin C content ranged from 12.24 mg/100 g to 37.92 mg/100 g.The anthocyanin content ranged from 142.24 mg/100 g to 374.23 mg/100 g.The ratio of solid to acid was 4.59-14.06，and the ratio of sugar to acid was 2.85-8.63.PCA and cluster analysis revealed that the first kind of solid acid ratio and soluble solids were relatively high and suitable for processing into preserved fruit and jam.The second type was relatively high in juice yield and soluble sugar，and was suitable for processing into fruit wine.The third type had suitable contents of anthocyanins，soluble solids，and titratable acid，and a sweet and sour taste，which was suitable for fresh food.