In this study, total dry matter, water soluble dry matter, pH, titretable acidity (malic acid), total phenolic content (gallic acid), L, a, b colour values, chroma (C) and hue angle (h) quality parameters of the important loquat cultivars grown in Turkey were determined. Fifteen loquat cultivars (Hafif Çukurgöbek, Baffico, Uzun Çukurgöbek, Sayda, Bessel Brown, Champagne de Grasse, Akko-XIII, Gold Nugget, Kanro, Taza, Ottowiani, Saint Michel, Victor, Madam Maria and Dr. Trabut) were analysed in this research, and there were statistically significant differences in all determined quality parameters between the loquat cultivars. Total dry matter, water soluble dry matter, pH, titretable acidity (malic acid), total phenolic content (gallic acid) of the samples ranged between 12.03-18.03%, 10.25-17.15　°Bx, 3.46-4.58, 0.21-0.81% (malic acid), 521-762 mg/kg (gallic acid) respectively. The highest total dry matter and water soluble dry matter values are found in Champagne de Grasse and the lowest values are found in Kanro cultivars. The highest titretable acidity and total phenolic content values are found in Dr. Trabut and the lowest ones are found in Champagne de Grasse and Madam Maria respectively. L, a, b, C and h values for fruit skin ranged between 61.78-67.77, 6.29-20.31, 43.21-55.49, 44.29-57.10, 69.07-83.55 respectively. These colour values were ranged between 39.85-46.70, 6.14-13.19, 21.61-32.75, 22.46-35.31, 67.63-74.16 respectively for the fruit puree.