Abstract: In order to evaluate the quality of different kiwifruit varieties for juice processing,12 different varieties(Actinidia chinensis,Actinidia deliciosa,Actinidia arguta)from 5 regions in China were collected as experiment objects,22 indicators such as physicochemical,nutritional and processing properties were measured,descriptive evaluation and correlation analysis were carried out to the determination results,comprehensive evaluation of different kiwifruit juice were investigated by principal component analysis(PCA),and the quality evaluation model of kiwifruit juice quality was established. The order of the comprehensive score was obtained,and the varieties suitable for processing were screened out,and the aroma of 12 varieties kiwifruit juice was determined and analyzed by electronic nose,the differences of varieties aroma components were obtained. The results showed that Yiyu,Lvmi of the Actinidia arguta,and Qihong,Huayou of the Actinidia chinensis had better juice quality,according to the calculation of principal component comprehensive score model,the comprehensive score F was all greater than zero,it’s suitable for processing raw materials of fruit juice. Donghong and Hayward were not suitable for processing juice varieties,F was less than -1. The main volatile substances in 12 kinds of kiwifruit juice were inorganic sulfide,methyl group,nitrogen oxide and aromatic alcohol,the response value G/G0 was 20.43,19.90,17.95 and 8.06,respectively. The results in the paper could provide a useful guidance to enterprise for selecting proper kiwifruit varieties for fruit juice processing.