In order to explore the suitability of different varieties of lotus root for juice processing, ten representative lotus root varieties were selected as experimental materials, the physicochemical indexes and basic nutritional composition of lotus root raw materials were determined, and the processing quality, nutritional value and physical properties of the lotus root fresh juice were analyzed. The quality of lotus root fresh juice was comprehensively evaluated by combining principal component analysis and cluster analysis methods. The results showed that there were significant differences (P<0.05) in all quality indicators of the ten lotus root raw materials and their fresh juices, and the nine quality indicators of lotus root fresh juices was reduced to three factors by principal component analysis, with a cumulative contribution of 88.279%. Ten species of lotus roots were divided into four categories by cluster analysis, the first category being Elian No.5, Elian No.6 and Elian No.11, the second category being Lujiang floral lotus root, Xishui Bahe lotus root, Elian No.9, Hangzhou white lotus root and Xin 35, the third category being Wuzhi No.2, and the fourth category being Miancheng lotus root. Further correlation analysis of the quality indexes of lotus root fresh juice with the quality indexes of lotus root raw materials revealed that varieties with small brightness of lotus root, low starch content and high juice yield were more suitable for juice processing. Therefore, Hangzhou white lotus root, Xishui Bahe lotus root, Elian No.9 and Lujiang floral lotus root were more suitable as special varieties for juice processing.