Comprehensive review of quality characters of main cultivars may offer scientific foundation for select and production use of dry-jujube. Using SPSS analytical soft, comprehensive character of thirteen dry-jujube varieties fruit quality was compared and sorted by factor analysis. The result showed that: (1) Differences of the target on radio of edibility, radio of dried fruit and saluble sugar content of dried fruit were smaller, but differences of the target on fruit weight, toughness of fruit skin and juice of flesh were bigger and there is either relative independence or close correspondence among the characteristics indicators of fruit quality. (2) In thirteen quality factors effecting dried jujube fruit quality, fruit weight, radio of dried fruit, evaluation of taste, saluble sugar content of dry-jujube fruit and toughness of fruit skin decide fruit quality. (3) The result of factor analysis showed that the comprehensive quality of Xiangzao and Banzao were best, Linfentuanzao, Hongzhaoxiaozao and Zhongyangmuzao were bad comparatively, and the result was similar to sensory review of the varieties. The result showed the method of factor analysis was better to reviewing comprehensively dry-jujube fruit quality properties.