Abstract:This paper investigated the suitability of different loquat varieties for processing juice.Nine loquat varieties were used as raw materials for juice production，and their nutritional quality，functional components，organic acids and phenolic monomers were determined.The juice made by different loquat varieties was comprehensively analyzed by principal component analysis and cluster analysis.The results showed that there were significant differences in the quality of juice by different loquat varieties，and three principal components were identified from the 16 indicators by principal component analysis，with a cumulative variance contribution rate of 87.054%.According to the composite evaluation function of principal components，the top three were′Changqizaosheng′（CQZS），′ADVANCE′ and ′Changshengzaosheng′（CSZS），and the bottom two were′Dawuxing′（DWX）and ′Xinongpipa Ⅱ′.Cluster analysis classified the loquat juice into three categories，which was basically consistent with the results of principal component analysis.