The purpose of the study was to determine the nutritional value and antioxidant activity in an assortment of six pepper genotypes, depending on the variety (bell and sweet) and the color of the fruits (green, yellow and red). In this way, the content of dry matter, soluble substance, carbohydrates, acidity, vitamin C, antioxidant activities, total polyphenols and total flavonoids from fresh fruit have been investigated. In addition, were also studied the correlation coefficients between the quality parameters by Pearson Corelation. The obtained results indicate that the red sweet pepper genotypes recorded significant differences for most of the analyzes, highlinghting the Slonovo Uvo cultivar with a content in polyphenols of 202.6 mg GAE/100g fw in vitamin C of 204 mg/100g fw and antioxidant activity of 1376 µM TE/100g fw. Significant positive correlations have been identified between soluble substance and carbohydrate content and between vitamin C and total phenol content, also in sweet pepper with red fruit
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