Abstract: To analyze the quality discrepancies of pod pepper, line pepper and horn pepper , the integrated structural characteristic values ( the seeds content and sarcocarp content), crude fiber, sugar, fat, protein, moisture, ash, carotenoids, capsaicins, and volatile compounds in nine dried pepper varieties were detected in this study, which test samples of pepper varieties included three pod peppers (Neihuang-xinyidai, Huaxi-dangwu pepper and Qiubei pepper), four line peppers (Dafang wrinkly pepper, Shawan line pepper, Shaanxi qin pepper and Gangu line pepper) and two horn peppers (Tuoxian red pepper and Yidu red pepper), respectively. Principal component analysis and cluster analysis were carried out to evaluate the comprehensive quality of dried peppers. The results indicated that the seeds and sarcocarp in whole dried pepper constituted 21%~47% and 52%~79%, respectively. The crude fiber, sugar, fat and protein were 35%~46%, 11%~28%, 13%~19% and 14%~18%, respectively. The reducing sugar was made up 77%~99%. Unsaturated fatty acids represented over 80% among total fatty acids, linoleic acid accounted for 61%~73%. Capsanthin (37~221 mg/100 g) was the dominant in total carotenoids (73~458 mg/100 g), and the contents of capsaicins vary 18~206 mg/100 g. Eleven types of volatile compounds were detected in test samples, and total volatile constituents content was 1.12~7.65 mg/100 g. For principal component analysis, three principal components were extracted, and their cumulative variance contribution rate was up to 85.29%, which reflected mostly the quality characteristics of dried peppers. Nine dried pepper varieties samples were divided into two classes by cluster analysis, the first class includes three pod pepper varieties, the second class inludes six samples of line peppers and horn peppers. The analysis of the integrated structural characteristic values and their correlations with quality indicators revealed that seeds in pod pepper samples were higher, which contained higher fat, crude fiber, and more abundant volatile compounds, the sarcocarp in the samples of line peppers or horn peppers were higher, which contained higher sugar and carotenoids. Meanwhile, the contents of crude fiber and fat were significant positively correlated with seeds content (P<0.05), and the significant positive correlation existed between total sugar content and sarcocarp content (P<0.05). Pod peppers were superior quality raw material for powder or hotpot seasoning etc, and horn peppers were suitable for making sauce. The carotenoid content of line peppers were abundant in carotenoids, which could be used for fried peppers sauce or capsorubin extraction etc. The aim of this research would provide a basic for quality evaluation of dried peppers.