Abstract: In order to construct qualities evaluation method and processing characteristics evaluation system of different peach varieties, and provide references for varieties screening, qualities analysis, storage and processing of peach fruits, the 10 varieties of Mengyin peach fruits were used as test materials, and the sensory characteristics, texture properties, nutritional qualities and processing characteristics were determined. The results showed that, there were differences among different peach varieties in sensory characteristics, texture properties, nutritional qualities and processing characteristics. Among the 10 peach varieties tested, Baitao No. 9 had advantages in texture characteristics, VC content, sugar-acid ratio, solid-acid ratio, and juice characteristics, which was an excellent peach variety suitable for both fresh-eating and processing. The peel hardness, soluble solid contents and sensory scores of fruit juice of Xinshiji and Huangjinxiu were high, which could be eaten fresh or processed into fruit juice. The titrable acid content of Huangjin peach was high, and the taste was sour. Then the acid reduction should be considered to ensure the taste of product during processing. Hanlumi, Hongjuyou, Huangjuyou and Hongfurong peaches contained higher VC contents, which could be processed into high VC content products. Huangjinmi No. 3 and Zhongpan No. 17 presented soft structure with higher contents of soluble solid and soluble sugar with higher sweetness, which were suitable for fresh food. At the same time, attention should be paid to the late transport and storage. The results of cluster analysis showed that 10peach varieties could be divided into 3 groups, which could be processed and stored according to the characteristics of different fruit groups.