Abstract: In order to prolong the storage period of green bell peppers, the fresh-keeping effect of chitosan, citric acid and calcium chloride composite coating on green bell peppers was studied by orthogonal test and verified, to screen the best mass concentration combination of chitosan composite coating preservative. The results showed that during storage, calcium chloride was the most important factor affecting mass loss rate, titratable acid content, and TSS content, and citric acid was the main factor affecting VC content. The optimum combination of the composite coating preservative was: chitosan 10 g/L, citric acid 15 g/L and calcium chloride 15 g/L. The composite coating preservative could reduce the softening degree of bell pepper fruit, decrease the mass loss of bell peppers during storage, delay the consumption of nutrients such as fruit soluble solids, titratable acid and VC, etc. and the decline rate of chlorophyll, inhibit the decline of phenoliccontent, and maintain higher antioxidant activity. Which had better preservation effect on green bell peppers.