Abstract: 【OBJECTIVE】The objective of this experiment is to study the effect of hot treatment on chilling injury of Pepper in order to offer the base of both theory and application for the cold storage of the pepper;【METHOD】Pepper was treated by the hot water, we studied the effect of hot treatment on the storage characteristic and chilling injury of Pepper; 【RESULTS】The rot index of peppers were inhibited by hot treatments and the rot rate of which were 37.5% than CK after 30d. On the one hand POD and CAT activity decrease was inhibited by hot treatment , this could improved the membrane, reduced the incidence of chilling injury; On the other hand PPO activity increase was inhibited, this benefited to reduced the incidence of fruit decay and brown, prolonged storage period of pepper. In the same time hot treatment could prevented ethylene production and rate of water loss, but no effect on the respiration rate;【CONCLUSION】Chilling injury was observably inhibited by the hot treatment during the cold storage. Post-harvest physiology of pepper was held back and its quality was maintained by hot treatment.