Paprika plants (Capsicum annuum L.) were grown in hydroponic culture. Twenty containers (59 x 39 x21) containing 2 plants each were filled with commercial nutrient solution at EC 1.2 dS m-1 and pH 6.0. The plants were grown in a greenhouse. Samples were cut from the middle parts of the fruits, divided into fruit skin and flesh parts, and then analyzed by HPLC. The analysis showed that the contents of cinnamic acid derivative and flavonoid which are both pre-anthocyanin were not increased during fruit growth, but the quantity of nusnin increased in the fruit skin up to 40 days after pollination, but then decreased over the next 20 days in both varieties. The chlorophyll content of lilac paprika was low at 40 days after pollination, but it was relatively high in the dark-purple paprika. In conclusion, we found that the anthocyanin contents (nasunin) reached a maximum at 40 days after pollination in the fruit skin of both varieties, and that the higher chlorophyll content in the dark-purple paprika might contribute to its darker purple color.