Objective: The organic acid content of green plum was determined, and the correlation between them was analyzed to provide basic data for further processing of products in Dazhou, Sichuan. Methods: The content of organic acids in green plum with different maturity was determined by HPLC, and the correlation of oxalic acid, tartaric acid, malic acid, ascorbic acid, L-lactic acid, acetic acid, citric acid, succinic acid, oleanolic acid and ursolic acid was analyzed. Results: In the same area, citric acid and malic acid in the fully ripe green plum in Jingshi town were higher than those in the seven ripe green plum, and citric acid in seven ripe green plum in Baijie town and Dushi town was higher than that in ripe green plum, while the malic acid was opposite. Correlation analysis showed that citric acid changed significantly with ursolic acid, L-lactic acid, acetic acid and oleanolic acid, whereas no significant correlation was found with malic acid. Conclusion: Citric acid (19.546%) of green plum is the highest content of organic acids in different areas of Dazhou, Sichuan, followed by malic acid (4.013%), which is higher than that in the green plum from other areas.