Abstract: The main processing juice quality characters of 7 different Prunus mume varieties from four provinces in China were determined. The results showed that the content of total acid was high, between 2.4% and 5.2%, decreasing with the duration of Prunus mume. ripeness. The main factors effecting browning were PPO and POD in the Prunus mume juice during processing. There were much high esterified pectin in the fruit, which caused cloudy and sediment of Prunus mume juice.