Abstract:The quality of dried chillies produced in Zunyi was investigated under different storage temperatures（10，25 ℃，and 40 ℃）in different gaseous microenvironments（air，deoxidizer，N2，and CO2）.The results showed that the dried chillies presented the water content of 6.25%-9.82%，increased ΔE，and decreased shear stress，red pigment，vitamin C，soluble sugars，capsaicin，and dihydrocapsaicin during the storage period of 90 d.Compared with the dried chillies stored at 25 ℃and 40 ℃，those stored at 10 ℃showed the indicators mentioned above close to the levels on day 0.Compared with that in the air and deoxidizer groups，the quality of dried chillies stored in the CO2 environment demonstrated the best quality，followed by that in the N2 environment.In conclusion，low temperature（10 ℃）combined with CO2 or N2 aeration was recommended as best storage conditions.