Abstract: Using 'Jiangda Purple Pepper No.1' and 'Jiangda Purple Pepper No.2' as research materials，the main appearance and quality characteristics of pepper fruits in three periods， namely， green ripening period， purple ripening period and red ripening period were determined. The results showed that the average fruit length of 'Jiangda Purple Pepper No.1' was 18. 09 cm，the average fruit weight was 44. 29 g，the average pulp thickness was 3. 20 mm， and the average fruit hardness was 33. 78 N. Its vitamin C content was the highest in the green ripening period， reaching 52. 76 mg/100g， and the average anthocyanin content measured during the purple ripening period was 4. 46 mg/100g. The average fruit length of ' Jiangda Purple Pepper No. 2' was 12. 35 cm，the average fruit weight was 13. 48 g，the average pulp thickness was 1. 91 mm，and the average fruit hardness was 62. 73 N. Its vitamin C content was the highest in the green ripening period，reaching 58. 02 mg/100 g， and the average anthocyanin content measured in the purple ripening period was 1. 62 mg/100g. The results of this study provide an experimental basis for the selection of highanthocyanin-content high-quality varieties，and provide certain data references for the promotion of 'Jiangda Purple Pepper' varieties.

Key words: purple pepper, vitamin C, anthocyanin, quality analysis