In this study it was determined the impact of both the Ca²⁺ ions (applied on the leaves) and drying process on the content of antioxidant vitamins: tocopherols (vitamin E), β-carotene (pro vitamin A), and xanthophylls in the fruits of sweet pepper. Two pepper varieties (cultivars) were investigated: King Arthur and Red Knight. During the seedling phase with 4–5 leaves, the leaves were sprayed with a CaCl₂ solution and planted in the soil. The control group were made of plants that were not treated using the CaCl₂ solution. Only the fully raped fruits were used in the chemical analyses. Extracts were made of pure pericarps after the seed-bearing core was removed. The fractions of α-tocopherol, β-carotene, and xanthophylls were isolated by a chromatographic method, and, then, contents of each component were determined using spectrophotometric methods. On the basis of the investigation results obtained, it was stated that the fruits of the control Red Knight plants had a content of α-tocopherol and β-carotene that was more than twice as high as in the King Arthur variety, , and the contents of xanthophylls in Red Knights were by 60% higher if compared with their content in the King Arthur pepper fruits. The drying process, when applied to the pepper, caused a dramatic decrease (70% to 78%) in the concentration of α-tocopherol, while the β-carotene content decreased at a lower rate (from 12% to 46%). On the other hand, the content of Xanthophylls in the two cultivars (King Arthur and Red Arthur) was higher by 22%. While drying the peppers from the treated plants, there was stated no favourable impact of the Ca²⁺ ions on the stability of the α-tocopherol contained in their fruits. With regard to β-carotene, its losses were stated only in the Red Knight fruits, and they decreased from 46% to 15%. When the King Arthur pepper fruits were dried, this process caused the increase in the loss of β-carotene from 12% to 14%. The Ca²⁺ ions favourably influenced the content of xanthophylls in fresh fruits of the two cultivars, and the drying process was conducive to the increase in the content of these components (by 30%) in the King Arthur pepper.