In order to clarify the quality characteristics of macadamia nuts in Xishuangbanna,the comprehen-sive quality of different varieties of macadamia nuts was analyzed and evaluated,and the suitable varieties for processing different nut products were screened.The sensory quality,physicochemical and nutritional quality indexes of seven different varieties of macadamia nuts were determined,and the comprehensive evaluation was carried out by variability analysis and principal component analysis.The results showed that there were signifi-cant differences in sensory quality,physicochemical and nutritional quality indexes among different varieties of macadamia nuts in Xishuangbanna,and the coefficient of variation of each index ranged from 0.46 to 59.03.The comprehensive score of processing quality from high to low was Own Choice,HAES344,HAES800,HAES294,HAES741,HAES788,and HAES660.The suitable processing varieties for protein products,shell products,kernel products and deep processing products were HAES344 and HAES800,HAES741 and HAES344,HAES741 and HAES800,HAES294 and Own Choice,respectively.
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