Abstract: The study aims to compare the quality, physiology and storage characteristics of different edible seed watermelon varieties, and provide theoretical basis for storage and marketing of edible seed watermelon. Four varieties of edible seed watermelon, ‘Tianzi-1’, ‘Shuangyue’, ‘Xizi-1’ and ‘Linzi-3’, were taken as the test materials, and a flesh watermelon variety ‘Xinong-8’ was used as the control, to study the change of quality and physiology of edible seed watermelon that stored at room temperature. The results showed that the peel thickness of ‘Tianzi-1’, ‘Shuangyue’, ‘Xizi-1’ and ‘Linzi-3’ decreased by 33.6%, 44.2%, 31.3% and 39.2%, respectively; the peel firmness dropped from 12.08, 11.67, 11.27, 11.85 kg/cm² to 6.78, 6.33, 5.60, 6.65 kg/cm²; the weight of fruits decreased by 3.1%, 3.5%, 3.8%, 2.8% after storage for 70 d. The cell membrane permeate rate of ‘Shuangyue’ rose to 83%, flesh degenerated into watery and lost edible value. In general, the storability of edible seed watermelon is better than that of flesh watermelon, and there are differences in storage characteristics among different varieties of edible seed watermelon. The ‘Tianzi-1’ is the best, followed by ‘Xizi-1’, and the ‘Shuangyue’ and ‘Linzi-3’ are less suitable for storage and transportation.