Abstract: Because there is no national standard for preserved pepper, a quality evaluation system of preserved pepper was established by detecting its physico-chemical and microbiological and sensory indexes based on national and industrial quality and safety standards for chili products. The quality requirements of preserved pepper were established as follows: water content, total acid content, salt content and nitrite content should be no higher than 45%, 2.0%, 8% and 5.0 mg/kg, respectively, and amino nitrogen content and protein content should be no lower than 0.30% and 3.0%, respectively.

Key words: preserved pepper, physio-chemical index, sensory index, microbiological index, quality system