To evaluate the processing quality of saline plum and provide the theoretical basis of lightly saline storage without oxygen, fresh furong plum and furong plum treated by lightly salting without oxygen by various salt concentration treatment (10,2.5,5°Bé) and traditional high salinity treatment (23°Bé) were used as the research. The processing quality indexes during the storage including texture and structure parameters, physicochemical indexes and sensory evaluation were evaluated by the principal components and hierarchical cluster analysis method. PCA (principal component analysis) showed that the 3 PCs represented 83.08% of the total variance could be extracted up by 11 quality indexes, which reflected the directly feeling, viscous feeling, and chewing feeling, respectively. Moreover, 21 samples were divided into three main types in hierarchical cluster analysis, which were group 1(fresh plum), group 17 with high salinity treatments (salinity 23°Bé, salting for 4 months), group 21 (salinity 23°Bé, for 5 months), and the other 18 groups. To compare the plum conserve with raw materials processed by lightly salting treatment (salinity 10°Bé) without oxygen and high salinity treatment, the hardness and chewiness of the former was lower than the latter, while no significant differences were obtained in the other quality and texture parameters. Meanwhile, the processing quality of lightly salting without oxygen was similar to the high salinity treatment.