Abstract:This study aimed to clarify the quality differences of fruits of main mulberry cultivars in Xinjiang and screen the cultivars suitable for deep processing.To be specific，the water content，pH，total sugar content，total acid content，reducing sugar content，total phenol content，total flavonoid content and procyanidins content in fruits of seven main cultivars in southern Xinjiang were analyzed.The results showed significant differences in the physico-chemical components of the fruits of the seven cultivars（P＜0.05）.Moreover，the analysis suggested the highest water content（89.62%）in fruits of Ziyu 1，total acid content（1.86%）in fruits of Yaosang，total sugar content（17.39%）and reducing sugar content（8.58%）in Dabaisang，VCcontent（0.35 mg/g DW），crude fat content（2.83%），and crude protein content（1.93%）in Xiaoheisang，and total phenol content（17.09 mg GAE/g DW），total flavonoid content（12.46 mg RE/g DW），and procyanidins content（3.47 mg/g DW）in Ziyu 1.To sum up，the fruits of the seven cultivars are rich in nutrients.Among them，fruits of Dabaisang with high total sugar content are applicable to the processing of mulberry wine.Fruits of Xioaheisang，which have the highest content of crude fat and proteins，can be used as dietary supplement.Fruits of Ziyu 1，with the highest content of total phenols，total flavonoids，and proanthocyanidins，is suitable for the development of functional food.