Abstract: In order to evaluate the quality of different varieties of dried longan and construct a comprehensive evaluation system, the 12 chemical and physical indicators of 7 longan varieties were determined, and the quality of dried longan were evaluated comprehensively using principal component analysis and cluster analysis. The results showed that the quality indicators of the dried longan varieties selected had significant differences. There was a very significant positive correlation between reducing sugar and total sugar, soluble sugar and total sugar,protein and reducing sugar（P＜0.01）, and a very significant negative correlation between amino acids and soluble sugar（P＜0.01）. The principal component analysis showed that the cumulative variance contribution rate of the first four principal components reached 86.511%. The comprehensive score showed that Gushan No.2 and Shixia were the better quality varieties. Through cluster analysis, the 7 dried longan varieties could be grouped into 3 categories, and there were great differences in quality among different categories. Through the K value cluster analysis, the 7 longanvarieties could be guouped into 3 catories: A,B, and C, and their quality from high to low was as follows: C（Gushan No.2, Shixia）＞B（FD310, Chuliang）＞A（Caopu, Fengda wanmi and Fengda wanxiang）. The results of cluster analysis were more consistent with those of principal component scores in classification of dried longan varieties, and both analysis could be used to evaluate the quality of dried longan varieties comprehensively.