The fresh keeping technique and storage treatment with mass fraction of 1%, 2% and 3% CaCl2 applied to post-harvest green peppers were introduced. The physiological index analysis showed that: 2% CaCl2 could actively suppress the decline of Vc, slow the rise speed of weight loss and rotting rate, reduce the consumption of sucrose effectively, and slow down the aging speed; while 3% Cacl2 would accelerate the speed of aging and decay; there was no apparent preservation effect from 1% CaCl2. According to the experimental analysis, the fresh keeping technique and storage treatment with 2% CaCl2 was most appropriate under the experimental conditions.