Abstract:To explore the quality differences of different processed peppers（Capsicum annuum L.），sixteen processed pepper varieties were used as experimental materials to measure indicators such as appearance quality，color quality，texture characteristics，and nutritional quality.Correlation analysis，principal component analysis，and cluster analysis were also performed.The results showed that there were significant differences in appearance quality，color quality，texture characteristics，and nutritional quality among different processed pepper varieties.Fruit length，fruit shoulder width，and flesh thickness are key appearance quality indicators that primarily determine the quality of the fruit.These indicators are significantly correlated with color quality and nutritional quality.Among these，the seed-to-flesh ratio is an important measure for evaluating the processing characteristics of peppers.Color difference analysis found that there were differences in L*，a*，b*，E*ab，capsanthin and color value.The color value was between 4.12-18.78，which was negatively correlated with L* and b*，and positively correlated with a* and capsanthin.Texture characteristics are closely related to water content and soluble sugar，and the variation coefficients of adhesiveness，adhesiveness，chewiness，and hardness are relatively high.The content of VC was 0.28-3.38 g/100 g，which is closely related to the appearance quality index.The content of capsaicin in pulp was 33.46-62.42 μg/g，and the content of capsaicin in pulp of 11 varieties was significantly higher than that in seed.The results showed that water content，color value，capsaicin，and chewiness are the main evaluation indicators for the processing characteristics of peppers.