In order to produce the high-quality of dried red pepper with respect to a color and a taste we developed a automatic drier equipped with combined several heat energies(ADCHE). and compared the quality of ADCHE-treated red pepper with that of the pepper treated with conventional dryings such as natural, hot-air, and far-infrared ray dryings. The results obtained were as follows : (1) The contents of capsanthin varied significantly with drying methods within the range of 1.7 to 6. 4mg/g dry weight. The capsanthin level of red pepper treated with far-infrared ray drying was higher than that of the pepper treated with ADCHE showed the highest at 51.46mg/g dry weight of three drying methods. (2) As a result of determination of color intensity of-red-pepper using-a colorimeter, the red color intensity of the peppers was affected by drying methods irrespective of drying temperature, and especially a value of red pepper treated with ADCHE was appeared to be 19. 1, indicated that this pepper have the most bright color intensity. (3) The contents of soluble browing subatances increased with a increase in drying temperature, but L* value of red pepper treated with ADCHE was appeared to be 0.187, indicated that this red pepper have the most clear red color (4) The changes of capsanthin level of red pepper according to drying methodes did not show significantly, but generally a decreasing rate of capsanthin levels were lower in that order ADCHE<far-infrared ray<hot air drylngs. (5) The changes of reducing sugars of red peppers were not affected by both drying methods and drying temperature, and generally the contents of reducing sugars of red dried peppers showed lower than those of fresh peppers. (6) The contents of crude lipid in Guem Tap pepper treated with far infrared ray drying showed higher up to 2~7% than those of the pepper treated with hot-air, but were similar to those of the peppers done ADCHE. Thus, these results indicated that the ADCHE was more suitable drying method for producing the high-quality of red peppers compared to other conventional drying methods because of a better color and taste of the red peppers treated with ADCHE.