This paper aims to explore suitable peach varieties for fresh-cut processing. The sensory quality and nutrient content of 4 peach varieties were compared after fresh-cut treatment during the storage. Correlation analysis and principal component analysis were used to build a comprehensive quality evaluation model to screen out the dominant varieties for fresh-cut. The results showed that Yanhong maintained a good sensory quality, the weight loss rate and hardness changed slowly during the 6 days storage. The Vc contents of Xiazhimeng, Zhongchuanxindao, Meixiang and Yanhong all decreased significantly (P<0.05), which decreased by 75.1%, 75.3%, 77.5% and 75.8%, respectively. The correlation results showed that there were different degrees of correlation between the indicators of fresh-cut peaches, and there was overlap of information among the indicators. The cumulative variance contribution rate of the two principal components extracted by principal component analysis reached 86.156%, which reflected a large amount of information on the original indicator. The comprehensive score of Yanhong was better than other varieties during storage, and it could be used as a more suitable variety resource for fresh-cut processing.