| In this research, twenty—three capsicum resources and four pimiento resources were analyzed in terms of botany, biochemistry and physiology. The analysis methods included system cluster, gray relevancy, correlation analysis, and so on. Following results were obtained:1 In this research, twenty—three capsicum resources and four pimiento resources could be divided into six groups by clustering analysis: the first group were 8819, J03-77 and 9701, the sixth group were Baoqing14,L5 — 1—5 and 2734, the two were both acuminatum; the second group were Xiangyingjiao and Zunyichaotianjiao, the two were both conoides; the third group was 8235 which was typical cerasifome; the fourth group were 9202, Qiemen, 9203, 8506, 8214, J03-106, Bianjiaomuben and B31, included four pimiento resources; the fifth group were 2144, J011, Jizejiao, 9641-3, J03 —111, 9638 — 24, Helanjianjiao, 5901, Yidukou and Nanfu.2 By relevancy analysis, in the twenty—three capsicum varieties, 8819, 9701, Nanfu and Xiangyingjiao were relatively perfect hot pepper resources, characterised by longer fruit with thinner pulp and higher contents of dry matter, soluble sugar, protein, vitamine C and capsaicins. In addition, though the relevancy coefficient of J03-111 was second, its Capsaicin and Dihydrocapsaicin contents was 0.0681 mg/g, so it was not suit to be hot pepper; 2144, Helanjianjiao, J011 and Bianjiao were relatively perfect fresh edible capsicum resources, characterised by beautiful fruit shape, well situated fruit pulp thickness, higher contents of dry matter, soluble sugar, protein, vitamine C, and the contents of Capsaicins was moderate. In the four pimiento varieties, 9202 was relatively perfect pimiento resource, characterised by heavier fruit, thicker fruit pulp, beautiful fruit shape, and higher contents of dry matter, soluble sugar, protein and vitamine C.3 The relativity of fruit characters with fruit nutrition and flavor components for...
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