| Chinese dwarf cherry [Cerasus humilis (Bge.) Sok.] is a shrub of the family Rosaceae that originated in Northwest China. Chinese dwarf cherry not only has gorgeous color, unique flavor, flesh thick juice but also has rich nutrition. The trial began in orchard of the Xishan Experimental Forestry Centre of Beijing, Shangyi of Hebei Province, Changping of Bejing, Zhalute Banner of Inner Monggolia, Erdos of Inner Mongolia and Zhenglan Banner of Inner Mongolia. Research on germplasm and origin influence sugars, organic acids, mineral elements and polyphenols. In the final, this study also analyzed different colour Chinese dwarf cherry phenolic composition characteristics. The research results to improve the Chinese dwarf cherry quality, select excellent germplasm types, lay a foundation for the next new varieties breeding.1. sucrose, glucose, fructose, sorbitol, malic, succinic,tartaric, citric, and oxalic acid were significant differences between 57 Chinese dwarf cherry genotypes. Sucrose concentrations in the 57 Chinese dwarf cherry genotypes varied from 0.66 to 39.64 mg/g FW, with the maximum values observed in genotype ⅡD-6. Glucose concentrations varied between 4.62-36.68 mg/g FW and fructose concentrations varied between 2.82-30.90 mg/g FW, The highest concentrations of glucose and fructose were observed in genotypes ⅢC-14 and ⅡG-5, respectively. The sorbitol concentrations ranged from 1.53 mg/g to 18.87 mg/g FW, with the maximum values observed in genotype ⅡD-4. The malic acid concentrations in the fruit samples ranged from 8.52 to 23.21 mg/g FW, the highest concentration in genotype ⅢB-13. Succinic acid concentrations varied between 0.31 and 2.16 mg/g FW. The maximum concentrations were observed in genotypes ⅡD-6. Tartaric acid concentrations varied between 0.31 and 1.50 mg/gFW. The highest concentrations was observed in genotype ⅢC-17. Citric acid concentrations ranged from 0.11 to 0.60 mg/g FW, with the maximum values observed in genotype IIIF-10. oxalic acid concentrations ranged from 0.11-0.53 mg/g FW with the maximum values observed in genotype ⅡD-4.2. Sucrose, glucose, fructose, sorbitol, malic, succinic, tartaric, citric, and oxalic acid were significant differences among five origins in ’Jingou 1’ and ’Jingou 2’. In’Jingou 1’ cultivar, the highest sucrose and tartaric acid concentration were 21.76 and 1.81 mg/g from Zhenglan Banner and the highest sorbitol concentration was 5.16 mg/g from Zhalute Banner; Shangyi had the highest glucose, fructose, and citric acid concentration being 31.81,12.28, and 1.48 mg/g; The highest malic, succinic, and oxalic acid came from Erdos being 22.98. 3.74. and 0.46 mg/g; The maxinmun total sugar, total organic acid, and sugar-acid ratio were 63.45 mg/g in Shangyi.29.22 mg/g in Erdos and 3.43 in Changping. In’Jingou 2’ cultivar, the highest sucrose and tartaric acid concentration were 20.40 and 1.79 mg/g from Zhenglan Banner; The highest glucose and malic acid concentration were 30.15 and 10.99 mg/g from Changping; Shangyi had the highest fructose and sorbitol concentration being 12.07 and 5.79 mg/g; The highest succinic, citric, and oxlic acid concentration were 4.12,1.29, and 0.58 mg/g; The maximum total sugar, total organic acid, and sugar-acid ratio were 67.62 mg/g in Shangyi,30.48mg/g in Erdos, and 3.32 in Shangyi.3. Mineral element concentrations were different in different origins. In’Jingou 1’ cultivar, Ca, Na, Zn, Cu and Cr element content were no significant difference between five origins, the highest content is:261,29.8,1.60,0.438 and 0.280 mg/kg, respectively. The highest content of K, P, S, and Fe element in were 1241 mg/kg in Erdos,191 mg/g in Zhenglan Banner,42.7 mg/g in Changping and 4.65 mg/g in Shangyi; The highest Mg, Mn, and Mo element content came from Zhalute Banner being 77.4,1.47, and 0.077 mg/kg; The maximum and minimum coefficients of variation was 86.1% for Mo element and 5.8% for Cr. In’Jingou T cultivar, Ca, Zn, Cu and Cr element content were no significant difference among five origins, the highest content is:317,2.65,0.440, and 0.291 mg/kg, respectively. The highest P and Mn element content came from Zhenglan Banner being 216 and 1.59 mg/kg; The highest S element content was 43.9 mg/kg; Shangyi had the highest Na, Fe, and Mo element content being 27.8,3.50, and 0.970 mg/kg. The maximum and minimum coefficients of variation were 129.4% for Mo element and 4.7% for Cu.4. Polyphenol, total flavonoids, flavonols, procyanidins, and anthocyanin content were significant different among origins. In’Jingou 1’cultivar, the highest polyphenol, total flavonoids, and procyanidins content came from Shangyi being 1103,1087, and 1110 mg/100g; The highest flavonols and anthocyanin content came from Zhenglan Banner being 25.65 and 29.92 mg/100g. In’Jingou 1’cultivar, the highest polyphenol, total flavonoids, and procyanidins content came from Zhalute Banner being 1032,958, and 1020 mg/100g; The highest flavonols and anthocyanin content came from Shangyi being 17.29 and 24.39 mg/100g.5. Different colors of Chinese dwarf cherry fruit phenolic compounds are different, the same place different colors of red, orange and yellow Chinese dwarf cherry fruits were identified in 15 kinds of phenolic compounds, including catechin, epicatechin, rutin, chlorogenic acid, isorhamnetin, didymin, apigenin-glucoside, apigenin-glucuronic acid amide, procuanidin B2, procyanidin trimer, coumaric acid-glucosidase, quercetin glycoside-arabia, quercetin-rhamnoside, cyanidin glucose/galactose. Rutin were a unique phenolic compound for red fruit, coumaric acid-glucosidase, chlorogenic acid and didymin were specific phenolic compound for orange fruit. Yellow fruit had the same phenolic compound chlorogenic acid and quercetin-rhamnoside with orange fruit, and had the same phenolic compound cyanidin glucose/galactose with red fruit.
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