Abstract: Using 159 cultivars of apple as samples，relationships among taste，titrable acids（Ta），soluble solids（SSo），soluble sugars（SSu），soluble solids/titrable acids（SSo/Ta），and soluble sugar/titrable acids（SSu/Ta） of fresh apple juice were investigated，and the suitable quantitative evaluation indices for taste of fresh juice and their grading standards were established. The results denoted that：Taste value（Tv），Ta，SSo，SSu，SSo/Ta，and SSu/Ta of fresh apple juice had different dispersion，their coefficient of variation were between 12.2% and 60.7%；Both Ta and SSo of fresh apple juice distributed normally，SSu also distributed normally after 2 cultivars were removed，while Tv distributed near normally；Among Tv，Ta，SSo/Ta，and SSu/Ta of fresh apple juice，there were highly significant simple linear equations or power functions with coefficient of determination up to 0.8811–0.9740；Ta，SSo/Ta，and SSu/Ta were all suitable quantitative evaluation indices for taste of fresh apple juice，among which Ta is the most handy and accurate one；Ta，SSo/Ta，and SSu/Ta of fresh apple juice were all divided into 5 grades（the  corresponding taste of fresh apple juice were respectively sweet，sour-sweet，sour-sweet moderately，sweet-sour，and sour），and the average cultivar ratio of the 5 grades were 3.35%，20.55%，40.67%，22.64%，and 12.79%，respectively.

Key words: apple, fresh juice, taste, quantitative evaluation index, grading standard