Abstract: In this paper， effect of different dosages of residues of Pleurotus ostreatus on the quality of pepper such as the content of vitamin C， soluble protein， soluble sugar and organic acid content and nitrate were determined. The results showed that the contents of soluble sugar and soluble protein in various treatments were significantly higher than the control. The soluble sugar content in treatment C and the soluble protein content in treatment F were 42 fold and 146 fold higher than the control respectively. Application with optimal dosages of residues of Pleurotus ostreatus could improve the content of Vc and organic acid in pepper， indicating that the content of Vc in treatment D was increased by 857% compared with the control， and the content of organic acid in treatment C was increased by 1039% compared with the control. Therefore， the results indicated that the residues of Pleurotus ostreatus can significantly improve the quality of pepper in accordance with food safety requirements， which was also suitable for solanaceous vegetable. The optimum dosage of residues of Pleurotus ostreatus in pepper production was 800 kg·667m-2， which could not only improve the quality of pepper， but also could increase the yield of pepper by 4775%.

Key words: mushroom residue, Capsicum annuum L., soluble protein, Vc, soluble sugar, organic acid