Abstract: Effects of calcium chloride(CaCl2) and salicylic acid(SA) treatments on changes of weight loss,content of VC,content of MDA and sensory quality of green pepper were evaluated during cold storage(8 ±1℃,RH95%). The results showed that the weight loss of green peppers increased with the increase of calcium chloride(CaCl2) concentration,only the 1%(m/V) calcium chloride(CaCl2) could reduce the weight loss of green peppers. Treatments with 2%(m/V) and 3%(m/V) calcium chloride(CaCl2) were beneficial in retention of VCcontent in green peppers. Treatments with calcium chloride(CaCl2) had no influence on MDA content. The green peppers treated with 1%(m/V) and 2%(m/V) calcium chloride(CaCl2) had higher sensory quality.The treatments with 0.30g/L salicylic acid(SA) had little effect on weight loss. Treatments with 0.30g/L and0.45g/L SA inhibited dedine of VCcontent. The impact of salicylic acid(SA) was notable on MDA content.Treatment with 0.45g/L salicylic acid(SA) dropped the sensory evaluation mark.