Abstract: To investigate cuticular composition-storage quality correlations, nine pepper cultivars (Meiyan 9, Xingyue, Leitianyu 338, 595, M94, 4868, H21-4270, 33, T21-1) were analyzed for weight-loss rate, firmness, decay rate, total soluble solids, and capsaicinoids during 10 d storage at 25±0.50 ℃ with RH90%~95%. The changes in cuticle composition were analyzed by gas chromatography-mass spectrometry and correlation analyses between cuticular components and storage parameters were performed. The results showed that the quality of all varieties pepper deteriorated to varying extents after storage, manifested as water loss and wrinkling, the weight loss rate and decay rate increased respectively by 18.36%~37.84% and 6.67%~76.67%, and firmness decreased by 69.66~388.70 g. The capsaicinoids in different varieties pepper showed different changes after storage, except Meiyan 9, Xingyue, 4868 and 33, their content in other varieties increased by 0.03~0.62 g/kg dry weight after storage. The cuticular wax of pepper was mainly composed of fatty acids, alkanes, alcohols, and terpenoids, while the cutin monomer was mainly composed of fatty acids, alkanes, and alcohols. The total cuticular wax content decreased after storage except Xingyue, Meiyan 9, M94, and 4868, while the cutin monomer content decreased after storage except Leitianyu 338, Meiyan 9, and 4868. The cluster analysis showed that compared with other varieties, the comprehensive quality of Leitianyu 338, 595, T21-1 and M94 was relatively good, their low weight loss rate and high firmness and capsaicinoids content were suitable for processing and storage. The correlation analysis showed that alkane content in the cuticle of peppers had a positive effect on the maintenance of storage quality, it was positively correlated with firmness and capsaicinoids but negatively correlated with weight loss rate. This study would provide a theoretical basis for reasonable cultivation, screening, processing, and utilization of various varieties pepper in the later stage.