Abstract:  Green pepper fruit was taken as the research object,adopting orthogonal test design. Taking the sense organs assess,acide value,peroxide value,total plate colony,Escherichia coli as the test idex,the optimum conditions of green pepper fruit’ s processing data were studied with respect to conditions of color protection,salt content,garlic content,ginger content,pH. Finally,the optimum conditions of color protection were: temperature 75℃,the density of Cu2+ 400×10-6,pH5,the ratio of material to liquid material 3:1,time 30min or the density of Cu2+ 300×10-6,pH5,the ratio of material to liquid material 4:1,time 40min. The optimum conditions of non-thermal processing of garlic inhibition to bacteria on green pepper sauce were: salt content 17%,garlic content 20%,ginger content 15%,pH4.

Key words:  , color protection to green pepper； non-thermal food processing technology； garlic and ginger inhibition on bacteria；