Abstract: 【Objective】 The research aims to study six varieties of Cucumis melo L. mainly planted in Xinjiang and analyze systematically the differences in appearance quality and nutritional quality characteristics, so as to lay a foundation for scientific evaluation and identification of the quality characteristics. 【Methods】 The quality characteristics of 6 varieties of Cucumis melo L. were analyzed by measuring the relative indexes of appearance quality and nutrient quality. 【Results】 Among the six varieties, only the Baimei showed white and smooth surface,which could be sold as a highlight for feature sales. Only the pulps of Huangzuixian and Zaozuixian were of soft texture with special aroma, which should focus on the elderly and children. The varieties with the hardest texture are the Baimei and Xinhongxincui, which indicated that the storability was the strongest. Except that Xinhongxincui and Xizhoumi No.25 belonged to large or middle size melons, the rest four cultivars were of moderate sizes between 1 and 2 kg. The soluble solid in those melons reached more than 14% except the Huangzuixian. 【Conclusion】 There were significant differences in soluble content and sugar-acid ratio among different varieties, and the order from large to small was as follows: Huangpi No. 9818 > Xizhoumi No. 25 > Baimei > Hongxincui > Zaozuixian > Huangzuixian. The results of cluster analysis showed that Zaozuixian, Huangzuixian and Xinhongxincui were categorized into one class, and Huangpi No. 9818, Xizhoumi No. 25 and Baimei were classified into another category. Different varieties of Cucumis melo L. have different quality, so consumers can choose according to their different preferences.