Abstract: In order to provide theoretical basis for developing and utilizing new varieties of hot peppers, five new varieties of pod peppers (Capsicum annum var. Conoides) hybridized with different combinations by three lines cultivation were selected and numbered as Sample 1, 2, 3, 4 and 5, and their agronomic traits and quality characteristics with an emphasis on capsaicinoids and volatile components were evaluated. The results showed that the peppers had different agronomic traits with their ranges of fruit length, fruit mass, seed number ratio and pulp ratio being 6.7~9.3 cm, 2.40~6.26 g, 15.3~28.1 grain/g, and 71.10%~83.93%, respectively. All the samples possessed high nutritional values but their contents of major nutrients were not the same. Sample 1 contained the highest carbohydrates, crude fats and ash. Sample 2 had the highest water content. Sample 3 contained the highest vitamin C. Sample 5 had the highest protein content. All the samples possessed higher capsaicinoids content and pungency degree, of which Sample 5 had the highest content of capsaicinoids (1.128 g/kg), Scoville index (17399 SHU) and pungency degree (116) while Sample 2 showed the lowest content of capsaicinoids (0.464 g/kg), Scoville index (7157 SHU) and pungency degree (48). A total of 100 volatile components were detected in the five samples, among which olefins were the most abundant component, ranging from 39.20% to 61.73%. Olefins, esters and alcohols were the common aromatic substances of the samples, but their types and contents were different. Pearson correlation analysis displayed that the pungency degrees of the five samples were extremely significantly negatively correlated with their fruit mass and pulp raio (P<0.01) but extremely significantly positively with their seed number ratio (P<0.01). In summary, five new varieties of pod peppers show higher pungency degree and nutritive value, good color and smell and are suitable for drying, especially Sample 5. Also, Samples 2, 3 and 4 can be consumed in fresh state and be used to prepare pickled, salted and fermented pepper products.