In this paper, the 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 water 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 germplasm was rich in diversity. The correlation analysis showed that there were significant correlation between piercing strength, flesh hardness, flesh firmness and skin 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 pulp hardness, peel puncture strength, pulp compactness and peel 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.