Abstract: In this study, a suitable method for evaluating the quality of sugarcane juice was developed by examining 14 varieties of sugarcane juice and selecting 14 quality indicators for measurement. The core evaluation indicators affecting the quality of sugarcane juice were identified using principal component analysis, combined with correlation and descriptive statistical analyses. Weights were assigned to these core indicators based on entropy weighting, and a grey correlation degree evaluation model was developed. The results showed significant differences (P<0.05) in the number of indicators among the different varieties of sugarcane juice, and a significant correlation (P<0.05) was observed between several indicators. Principal component analysis identified titratable acid, fructose, sucrose, protein, soluble solids, and polyphenols as the core indicators, and the entropy weighting method assigned the following weights of the core indicators: 14.17%, 14.45%, 17.23%, 18.17%, 16.36%, and 19.63%, respectively. The results of grey correlation analysis showed that the comprehensive quality of 'GT 11' 'YAU 01-106' and 'YAU 02-38' ranked in the top three. Cluster analysis classified the 14 types of sugarcane juice into three categories: the first category cane, with a high sugar content, was recommended for sugar extraction or processing into brown sugar. The second category, with moderate sweetness, was suitable for the development of functional beverages, and the third category, with a good taste and flavor, was ideal for juice extraction for fresh consumption. The findings of this study provide a reference for the selection of high-quality resources and varieties of edible sugarcane, as well as a theoretical basis for the comprehensive utilization of each variety.