Abstract: This subject based on 3 varieties of 10 years old Ziziphus jujuba, including dongzao, lizao and mangguozao which cultivated in greenhouse in Yiliang Country, Yunnan province, analyzed and comprehensive evaluated the main quality characters of these 3 kinds of fresh jujube fruits.Results showed that single dongzao fruit has minimum weight, but the shape of the fruit was the most beautiful, nearly circular. Single mangguozao fruit has maximum weight, but the shape was not better than dongzao and lizao. Different varieties entered the rapid expansion of fruit from middle June. The fruit hardness of 3 different varieties was gradually decreased with the development of fruit, lizao has maximum hardness in fructescence, followed by dongzao and mangguozao. The content of Vitamin C of mangguozao was the highest. The soluble solid content of dongzao was the highest and the sugar-acid ratio was high, taste better, the quality was the best., Comprehensive evaluation of dongzao in sensory evaluation was the best, the appearance of a round, thin skin, and without residue left in our mouth, taste the best. The second was the lizao, its appearance and taste slightly better than mangguozao. Peel of mangguozao was thick, the taste was rough.