الفهرس 
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Abstract
This study was carried. out t o compare the chemkca, cornpostion of two local pepper varie-ties ” .Sala&y ad Chili ” with two ing a&er the same conditions for irntsotiv-cing these T!uslgarian - ’ L varj-cties in Egypt if IU is suitable and have a good quality . This investigation also included, dehydration %he produceci f r u i t s frona local ad Hungarian varieties by wing sun ant? oven t o study the effect of drying rne-thods on %he chemical conpositj- en and charact;eris-i;ies of dried pepper fruits or rovoder . in ash ad crude fibre as conpared tvith 1oca.l varieties, UR. varieties contain simiSa percentage of total soluble sugars expect chili variety (hot) which has higher percentage .