Using Mopan,Niuxin and Jingmian persimmons as raw materials,the changing of oxidative stability on processing of different varieties of persimmon juice was studied by the methods of DPPH scavenging,·OH scavenging and O2· scavenging,and compare the changes of the total phenol,total flavone,Vitamin C,carotenoid content during processing.The results showed that: persimmon juice of different varieties all had certain antioxidant capacity,and all excelled cider.But the antioxidant capacity of Niuxin persimmon juice as always the strongest,and the antioxidant capacity was more stationary during processing.The antioxidant capacity and the content of total phenol,total flavone,Vitamin C,carotenoid of persimmon juice were reducing trend.The content of total sugar,total phenol and total flavone in Niuxin persimmon juice was the highest,and had more nutritional value and functional characteristics