Abstract: The research on new and safe biologic preservative has been increasingly emphasized during the process of restraining the diseases in postharvest fruits and vegetables.The effective impact to preserve long capsicum with fermented filtrated liquor separated from its surface has been studied. The result shows that the rotten index has been reduced obviously by the fermented filtrated liquor of B-CHD(Bacillus), the natural fruit percentage has been enhanced by 60%～70%, the speed of declining of the deoxidized saccharide has been delayed, the density of respiration has been kept at a low level, the activities of POD, CAT have been stabilized, and the accumulation of MDA has been reduced. All studies show that the fermented filtrated liquor works well.

Key words: long capsicum, biologic preservation, fermented filtrated liquor