Abstract: To evaluate the processing suitability of major Phyllanthus emblica L. varieties cultivated in Yunnan for preserved fruit production and to establish a scientific quality evaluation and classification system, this study measured the differences in color, texture, retention rates of functional components, antioxidant capacity, and flavor quality among preserved fruits from different varieties. Principal component analysis and cluster analysis were then employed for quality evaluation and variety classification. The results revealed significant differences (P<0.05) in quality traits among the preserves derived from different varieties. Notably high coefficients of variation were observed for a^* value (32.87%), ΔE value (43.88%), chewiness (47.73%), adhesiveness (36.68%), and flavonoid content (44.27%). PCA extracted five principal components with a cumulative variance contribution rate of 96.00%, among which aroma factor (35.40%) and functional flavor factor (30.61%) were identified as the key determinants of overall preserved fruit quality. Based on comprehensive evaluation scores, the six varieties were ranked as follows: ‘Zaofeng’ > ‘Yingyu’ > ‘Yesheng’ > ‘Nuoganlan’ > ‘Boligan’ > ‘Bingtian’. Cluster analysis further categorized the six samples into three distinct groups, corroborating the objective multidimensional quality differences among varieties. In conclusion, ‘Zaofeng’ exhibited superior performance in textural properties, retention rates of functional components, antioxidant activity, sweetness, sweet aftertaste, and sensory scores, alongside a unique flavor profile, rendering it the most suitable raw material for producing high-quality emblica preserves. This study provides a theoretical framework for selecting raw material varieties and offers practical guidance for the quality-oriented regulation and evaluation of Phyllanthus emblica L. preserves.