Abstract: In order to select new pepper varieties of high-quality for drying process, the main quality indexes of 10 new varieties of line pepper were analyzed, such as soluble sugar, capsaicin, dihydrocapsaicin and carotenoid. Through statistical analysis, correlation analysis and membership function analysis, the best comprehensive quality variety was selected as Hongguan No. 4. The samples were divided into three types by cluster analysis, including 2 varieties with high spicy and high carotenoid content, 3 varieties with low spicy and high carotenoid content, and 5 varieties with medium spicy. The results showed that the membership function analysis and cluster analysis were consistent in the order and classification of varieties. This experiment could provide a theoretical basis for the selection of pepper processing varieties.