Abstract: Taking ‘Jingtian No.3’ green pepper as the test material, the method of falling from height was adopted.The green pepper was placed at a height of 1 m for free falling motion.The effects of salicylic acid（SA） solution at 5 mmol·L^-1 concentration on antioxidant capacity and physiological quality of green pepper fruit with mechanical damage were studied, in order to develop a safe and effective method to mitigate the damage of mechanical damage to green pepper fruit.The results showed that 5 mmol·L^-1 SA treatment could significantly delay the degradation characteristics of green pepper, such as turning red, softening and rotting, and improved the activities of peroxidase（POD）,catalase（CAT） and ascorbate peroxidase（APX）.It reduced the accumulation of malondialdehyde（MDA） and slowed the degradation of vitamin C.In conclusion, SA treatment could effectively delay the deterioration and aging process of green pepper fruit quality after mechanical damage, and prolong the shelf life of green pepper fruit.