The content of the principal carotenes with biological activity (alpha-, beta, gamma-carotene and beta-criptoxantine) in green pepper (Capsicum annuum var. Anaheim) was determined in order to investigate the vitamin A content during the traditional process of ripening and drying. The analytical technique used was high pressure liquid chromatography (HPLC) with a Novapack C18 column and acetonitrile/methanol/tetrahydrofuran (58V:35V:7V) as a mobile phase. The results showed differences in vitamin A activity of 7.2 +/- 0.8, 51.1 +/- 2.4 and 55.3 +/- 1.2 micrograms of RE/g dry matter for immature, mature and dry pepper fruit respectively (p < 0.05). Approximately 95% of total activity was due to beta-carotene being synthesized faster than the other carotenes under study during the ripening process. Total vitamin A activity reached its highest value at 14 days after harvest (2738.8 +/- 128.6 micrograms RE/100 g of edible portion), with a decrease in activity with time.