Fruit quality of 14 fresh edible jujubes was evaluated from ten indictors of quality traits. The results showed that: ①There was little differences in ratio of edibility and content of soluble sugar among the 14 fresh edible jujubes, however, great difference was existed in fruit weight, fruit uniformity, fruit firmness, soluble solid content (SSC), content of titratable acids, and the ratio of soluble sugar and total acids (TA). ②Four factors, whose eigenvalue was larger than 1 obtained by extracting from the converted data matrix using subordinate function, were flavor factor, nutrient and storage factor, fruit appearance, and V–C and ratio of edibility in order, their variance contribution were 26.33%, 23.27%, 20.86% and 12.37% respectively, and their total contribution was 82.85%. ③Score value of comprehensive evaluation for Jinsisihao was the highest, followed by Zhanhuadongzao, Cuizao, Daguodongzao, Jinsimizao, Tangzao, Jidanzao, Pingguodongzao, Zaocuiwang, Mangguodongzao, Yuquanbahao, Tezaosihao, Mizao and Lizao, which was in accord with the results of sensory evaluation. Factor analysis was a suitable method for evaluation of fruit quality properties of fresh edible jujube.