Abstract: In order to regulate the sulfur fumigation process of chillies and reduce sulfur dioxide residues, simulated small and medium sized households sulfur fumigation of dried chillies, the effect of sulfur smoke time, sulfur concentration and sulfur times on sulfur dioxide residue and quality of dried chillies, and the dynamic changes of sulfur dioxide residue and quality changes during the storage of sulfur smoked chillies were studied. The results showed that the sulfur fumigation had a significant effect on the residual sulfur dioxide contents in chilli (p<0.05), and the sulfur dioxide residue increased with the increaseing of sulphur-burning time, sulphur smoke concentration and sulphur-burning times. The effect of sulfur on the contents of capsaicin and soluble sugar in chilli was not significant (p>0.05), but it could inhibit the degradation of capsanthin under high temperature conditions and the degradation of vitamin C. Sulfur could also reduce the L^* and a^* values of the chilli during the drying process, and increase the brightness and redness of the chili.During the storage period of chilli, the sulfur dioxide residue decreased with the extension of storage time. The capsaicin contents, capsanthin contents, a^*, and vitamin C contents in the sulfur group were significantly higher than those in the blank group (p<0.05). There was no significant difference in the L^* and soluble sugar contents between the sulfur group and the blank group (p>0.05). After comprehensively analyzing the sulfur dioxide residual contents and quality changes after chilli sulfur smoked, it was recommended that the chilli sulfur fumigation process was as follows:The time of sulfur smoked was 8~10 h, the concentration was lower than 0.3 g/kg (in fresh weight) and the times was one time. The chillies fumigated with sulfur could delay the quality deterioration of chillies during storage, and the residual sulfur dioxide had little effect on the quality and safety of chillies.