Abstract: Our study investigated the effects of bamboo vinegar on reactive oxygen metabolism of‘Hong susan red sweet pepper in storage process. Red sweet peppers were immersed in the bamboo vinegar solutions that diluted respectively by 500 times, 1000 times and 1500 times for 3 min, then dried. After that, red sweet peppers were put in PE bag and stored at 20℃. Red sweet peppers immersed in distilled water were used as control. After storage, we measured production rate of superoxide anion radical (O2-·), activity of superoxide dismutase(SOD) and peroxidase(POD), total antioxidative capacity(T- AOC), cell membrane permeability, contents of malondialdehyde(MDA) and hydrogen peroxide (H2O2) in red sweet pepper. The results showed that after treating with bamboo vinegar diluted by 500-1500 times, the activities of SOD, POD and T-AOC in red sweet pepper increased. And the production rate of O2-·, the content of H2O2 and MDA, and the permeability rate of cell membrane decreased. The bamboo vinegar diluted by 1500 times showed the most efficient preservation effects among these vinegar solutions, which, compared to CK, improved the peak value of POD activity by 1.24 times as well as the activity of SOD and T- AOC respectively by 4.6%- 100% and 0.12%- 0.72%. Meanwhile, the production rate of O2-·decreased by 27.22%-47.75%, the content of H2O2 and MDA reduced respectively by 9.46%-43.42% and 8.42%-39.59%, the osmosis rate of cell membrane decreased by 11.56%-37.34%. This study indicated that bamboo vinegar had strong antioxidation which could postpone the peroxidation of membrane lipid and keep the completeness of cell membrane, slowed down the aging of red sweet peppers, thus play a role in the preservation of the red sweet peppers.