To produce the raw material of lactic fermented chili sauce,the fresh red chili was used as the test materials.After treated with 0.25%,0.5% and 0.75% concentration of calcium lactate respectively,the fresh-cut red chili was inoculated with the same concentration of Lactobacillus plantarum.Fermentation conditions were as follows: 30 ℃ primary fermentation for 36h,then transferred to 5 ℃ for post-fermentation to 60h.During the period of fermentation,texture and color change,and the concentration of volatile acids,total acid and lactic acid were investigated at 0h,12h,36h and 60h.The results indicated that calcium lactate treatments effectively increased the production of total acid,volatile acid and lactic acid,speeded up the fermentation process,increased the firmness and flexility,and maintained the sound color.Moreover,0.50% calcium lactate treatment was the optimum level of three kinds of calcium lactate treatments.In conclusion,the proper amount of calcium lactate treatment not only played an important role in nutrition fortification,but also promoted the synthesis of flavor substances in lactic fermented chili.It can be used for the production of lactic fermented pepper and the preparation of other lactic fermented food.