Abstract: Jun jujube, gray jujube and Hami jujube were chosen to study the basic nutrition ingredients and textural properties under hot-air drying condition.Index of these three different kinds of jujubes was analyzed by DPS and SPSS respectively.The results showed that their total sugar content were all more than 59%; except reducing sugar content, the differences of other various nutrients were not significant ( p > 0.05) ; main textural indicator including hardness, resilience, cohesion, elasticity, adhesiveness, chewiness, had a significant difference ( p < 0.05) ; sugar, moisture and texture characteristics were significantly correlated, including jujube moisture and elasticity being negative correlation R =- 0.934 and reducing sugar and chewing being positive correlation R = 0.989.Through principal component analysis on texture indicators, jujube textural properties constitute a major in the first and second principal components wherein the first main component adhesion, hardness and chewiness of the weight of three indices, coefficients of 0.935, 0.886, and 0.885, respectively.The second component, flexible weight was 0.975relatively great.The result showed that four basic evaluation indicators of textural properties of jujube were adhesiveness, hardness, chewiness, elasticity.