In this experiment, ‘Saimisu 1’ Jujube and its bud ‘Saimisu 2’ fruits were used as experimental materials. Their ploidy was identified by flow cytometry, and the fruit cell omics was observed by paraffin section method. We also analyzed the internal appearance quality of both fruits and the enzyme activity related to sucrose metabolism in determining the fruit taste, so as to provide data support for the further study of the influence of bud change on the taste and quality of jujube fruits. The results showed that: (1) the cell ploidy of the two jujube varieties (strain) did not change, both are diploid. (2) ‘Saimisu 1’ jujube fruit is ovoid, while ‘Saimisu 2’ jujube fruit is flat round, and the latter fruit shape index is greater than 1, the weight of single fruit is higher than the former, core smaller, edible rate is higher, thinner skin and fruit is more crisp; (3) There are significant differences in the levels of various hormones affecting fruit cell growth, division and fruit abscission among varieties. The contents of IAA and GA₃ of ‘Saimisu 2’ are significantly higher than that of ‘Saimisu 1’, which makes the fruit shape larger. (4) In terms of internal quality, The fruits of the two jujube varieties (strain), such as soluble sugar, titrating acid, vitamin C, plant starch, soluble protein content, are consistent with the development period, but there are differences between the content levels, The ‘Saimisu 2’ has higher sugar, vitamin C, lower acid and sweeter taste. (5) The sucrose metabolismrelated enzyme activities of the two jujube fruits were significantly different in the expansion period of rapid fruit growth, which also led to the sweetness of ‘Saimisu 2’ was significantly higher than that of ‘Saimisu 1’. Research found both jujube varieties are diploid, they have obvious differences in the external shape, easy to distinguish; The product ‘Saimisu 2’ has larger fruit, smaller core, higher edible rate, thinner and crispy skin, and sweeter taste.