Abstract: Objective In this paper, the main technical indicators affecting the quality of edible agar were analyzed, which provided theoretical basis for the formulation of the industrial standard of edible agar and technical reference for enterprises and supervision and testing departments to reasonably use the product standard. Methods Samples of different producing areas were collected for the main indexes that affected the quality of edible agar, such as sensory requirements, physical and chemical indexes such as moisture, ash and gel strength, safety indexes and net content, and technical parameters were determined according to the test results. Results According to the industry standard of edible agar, it is divided into two product types: dry agar and gel agar. The moisture content of dry agar is no more than 20 g/100g, the ash content is no more than 5 g/100g, and the ash content of gel agar is no more than 1 g/100g. The gel strength of both types of products is required to be no less than 200. Conclusion This study provides a reasonable basis for the formulation of industry standards and the correct use of standards by users.