Abstract: To study the preservation effect of bamboo vinegar on red sweet pepper fruits during storage.“HongSushan”red sweet pepper fruits were experiment material. The distilled water diluted the bamboo vinegar into 500, 1000 and 1500 dilution times. The handle of sweet pepper fruits was soaked for 3 min. CK was soaked with distilled water. Packed with PE plastic bags, and stored up in 20℃. The results showed that treating with bamboo vinegar could keep the sense quality of sweet pepper better, declined the rotting index. The sense quality score enhanced 1-2.75 multiple. The rotting index reduced 0.21-0.47, which retarded the rate of increase of total soluble solid and postpone its summit for 3-6 days, and increased the content of total soluble solid during medium-term and later period of storage. The change range of titratable acidity content decreased by 12.1%-15.5% , and increased the content of titratable acidity during medium-term and later period of storage. It promoted the content of soluble protein, carotenoid, and Vc during medium-term and later period of storage. But it had no evident influences on weight-loss rate. It followed that treated with a certain consistence ranges of bamboo vinegar could slow down the loss of nutrient substance, and maintain the wares quality of red sweet pepper fruits during storage. The preservation effect of treating with bamboo vinegar of 500 dilution times was more evident.