Abstract: Mature fruit quality indicators were tested for two genetically distinct chili pepper varieties（Zunjiao No.4 and Zhuojiao Xin No.52）in Zunyi City, Guizhou Province．Results showed that quality indicators exhibited varying degrees of difference between two varieties．Differences in fruit morphology were observed, with Zunjiao No.4 outperforming Zhuojiao Xin No.52 in fruit length, fruit width, single fruit weight, and flesh thickness．In basic chemical composition, Zunjiao No.4 had higher moisture content than Zhuojiao Xin No.52, while Zhuojiao Xin No.52 exhibited superior values in total ash content, crude protein content, crude fiber content, vitamin C content, and capsaicin content．In fruit color variation, Zhuojiao Xin No.52 showed advantages in brightness and redness intensity compared to Zunjiao No.4．Regarding texture properties, Zunjiao No.4 demonstrated higher elasticity and chewiness than Zhuojiao Xin No.52, while Zhuojiao Xin No.52 had greater hardness．In sensory evaluation, among 11 sensory indicators, Zunjiao No.4 outperformed Zhuojiao New No.52 in flesh color and aroma, while Zhuojiao Xin No.52 outperformed in multiple spiciness-related indicators．