Abstract: In order to explore the products' diffences by different processing methods of Capsicum annuum var.conoides in Shizhu county, reveal its pickling processing suitability. Capsicum annuum var. conoides cultivated in Shizhu county was investgated by methods of holomorph fermentation, fermented chili sause and holomorph non-fermentation with the index of apparent colour, capsaicinoids content, organic acid content and the main flavor substances to find the most suitable processing method by comparative analysis. The result showed that the color change of Capsicum annuum var. conoides was not obvious by holomorph fermentation, spicy substances content was 4.495g/kg, it was tasted spicy but not dry, the organic acids distributed uniformly, it had the most species of flavor substances but which were rich in esters and olefin, volatile substances was in a good coordination, it was suitable for the holomorph fermentation. The product had a bright color and was sticky after chopped formentation, spicy substances content was 3.495g/kg, esters content was in the most. The smell was rich and coordinate, it was appropriate to the chopped formentation. The quality of product appearance was the best after holomorph non-fermentation, but the content of spicy substances was so high as 4.882g/kg, its pungency feeling was beyond people's acceptable range, olefins were the main ingredients of its volatile substances, the product was lack of fragrance, it was not suitable for holomorph non-fermentation.Holomorph fermentation and chopped formentation could fully present the superiority of the pepper, but it was not suitable for holomorph non-fermentation.