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´Manita´, a red pepper cultivar being culticated currently and ´HL´, a cultivar bred for single-harvest by National Horticultural Research Institute were grown by direct sowing and raising seedling methods, respectively, and all the fruits on the tree were harvested once. Fruits were grouped into 6 grades by color and appearance and their chemical compositions were analyzed. Generally, ´HL´ showed less redness and contained less amounts of capsaicin, organic acid, Vit. C, and sugar than ´Manita´. Regardless of cultivar and cultivation method, red-old fruits, ripened and partially dried on the plant, had more red color (21~30%) and more capsaicin (40.0-78.3 mg% vs. 33.2-52.7 mg%), but less sugar (12.70-16.69% vs. 14.46-17.43%) than red-fresh fruits. No difference was found between direct sowing and raising seedling.
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