Abstract: The peppers,the cultivar of Xiangyan No.16, were treated with different concentrations of antagonistic Trichoderma spp. (diluted 600, 800 and 1000 ploidy), then packed into different PE bags (0.02, 0.03mm PE film in thickness) to study the effects of Trichoderma spp. and the thickness of PE bags on Cayenne peppers’s rotten rate, rot index, vitamin C and chlorophyll content during shelf life,and to find the favorite methods to prolong the shelf life at room temperature. For the Cayenne pepper treated with antagonistic Trichoderma spp. diluted 600, 800 ploidy,the rotten rate is significant lower than the else’s and CK’s after 4 days,and their rot rates are all below 10%. The pepper rot index packed into 0.02 mm PE bags and treated with 600 ploidy Trichoderma spp. rose very slowly, and it’s rot index values at each period are significant lower than the others’s. While the rot index of the pepper packed into 0.03 mm PE bags and treated with diluted 600 or 800 ploidy are all lower than the others’s. When the pepper treated with diluted 600 ploidy, packed in 0.03 mm PE bags is prior to the treatments packed into 0.02mm PE bags on rot index significantly, while when the pepper treated with diluted 800, 1000 ploidy, 5 ×10-6 6-BAand CK, packed into 0.02 mm PE bags is prior to the ones packed into 0.03 mm PE bags. On retaining VC, the treatment treated with antagonistic Trichoderma spp. diluted higher ploidy is prior to the lower one, at the same time, the effect of all of the treatments of antagonistic Trichoderma spp. on remaining VC is higher than the ones treated with 5×10-6 6-BA and CK. Without any preservations, using 0.03mm PE package is better than 0.02 mm’s. On the decreasing the decompose of chlorophyll, 0.03 mm PE bags is better the other. In addition, the effect of antagonistic Trichoderma spp. on remaining pepper’s green is better than 6-BA’s, used for remaining green of postharvest fruits and vegetables, popularly.

Key words: Capsicum annuum L. var. longum Bailey, antagonistic Trichoderma spp., postharvest diseases, biocontrol, rot rate, shelf life