In this paper， seven characteristics of fruit texture in 202 jujube were measured and evaluated by coefficient of variation， index of diversity， correlation analysis and cluster analysis. The variation coefficient and diversity index showed that the variation coefficient of pulp moisture content and pulp density was less than 10%， and the variation coefficient of the other 5 traits were larger， ranging from 15.51% to 33.03%. The diversity index ranged from 1.96 to 2.10， indicating that the tested germplasms were rich in diversity. The correlation analysis showed that there were extremely significant correlation between pericarp puncture strength， mean pulp firmness， pulp compactness and pericarpto pulp brittleness. Two principal components were extracted by principal component analysis， and the cumulative contribution rate was 63.17%. Combined with principal component analysis and stepwise regression analysis， the results showed that mean pulp firmness， pericarp puncture strength， pulp compactness and pericarpto pulp brittleness were the main factors of fruit quality land character variation， and could be used as the guiding key traits for germplasm resource identification. The comprehensive value H of jujube fruit quality was calculated by the variance contribution rate of principal components. According to the H value， 202 jujube germplasm were divided into crisp and juicy type （H value， -2.62--0.41）， dense and juicy type （H value， -0.33--0.77） and dense and low-juice type （H value， 0.86-4.81） by systematic clustering method. The results provided an important basis for the identification， evaluation， development and utilization of the texture characters of jujube.