Fruits of 17 litchi cultivars were used as materials for studying the fruit quality, main contents,physical-chemical properties, and nutrients. Results showed that Baila,Jizui,Zhenzhu,Guiwei,Nuomici, and Baitangyin were appropriate varieties for litchi juice processing due to its excellent color and lustre, typical litchi flavor, appropriate sugar acid ratio, and low browning level during the thermal treatment.