Abstract: The characters of green peppers were studied when they were stored at room temperature, at freezing-pointtemperature, and especially packaged with plastic film after treated with freezing-point regulator respectively. The changes ofsoluble solid, total sugar, acid content and were discussed. It showed that respiration intensity had been restrained and the loss ofsoluble solid, total sugar were decreased at freeze-point temperature. Lactose was better freezing-point regulator.

Key words: green pepper, freezing-point temperature, feezing-point regulator