Abstract:The fruits of 12 open-field sweet cherry varieties，including ′Changba Hong′，were used as test materials.The appearance，sugar content，acidity，and mineral nutrition characteristics of the fruit were compared between varieties.The results showed that most cherry fruits were heart-shaped，but some were kidney-shaped.The fruits were mainly red（75%），and the pulp was mostly light yellow（41.67%）or pink（41.67%）.All fruits showed cracking and the stalk easily fell off most of the fruits（75%）.They mostly had a sticky core（83.33%）；hard flesh（50%）；and exhibited a sour-sweet or sweet-sour flavor.The weight of the pulp，core，and stalk decreased successively，with significant differences（mass ratio，87∶4∶1）；the edible rate was greater than 90%；and the water content was greater than 80%.The fruit contained glucose，fructose，and sorbitol（content ratio，3.43∶2.77∶1；sweetness ratio，6∶12∶1）；malic acid，quinic acid，oxalic acid，and shikimic acid（content ratio，284∶35∶9∶1）；and potassium，calcium，magnesium，manganese，iron，copper，and zinc（content ratio，4 424∶409∶297∶12∶12∶2∶1）.Thus，the fruit belonged to the sugar accumulation，fructose sweet，malic acid dominant，and high potassium type.Fruits with shorter and thicker petioles were flatter and larger，had a higher edible rate，and higher fructose and glucose content.The'Summit'variety had the highest soluble sugar content，the greatest sweetness，and the largest sugar to acid and sweet to acid ratios.The ′Van′variety had the second highest soluble sugar and organic acid content，along with sweetness intensity.Thus，the'Summit'variety is an ideal fresh food variety，and the'Van'variety is a good processing variety.