Abstract: Postharvest green pepper fruit is easily infected by pathogenic bacteria, due to its high water content and vigorous metabolism, which seriously affected the quality and economic value of green pepper during storage.This work provides a comprehensive summary of bacterial and fungal diseases in postharvest green pepper fruit. It presents the main control methods for postharvest diseases in peppers from three perspective: physical, chemical and biological preservation techniques. Furthermore, it elaborates on the mechanisms of action of various control techniques, aiming to provide valuable references for the management of postharvest diseases in green peppers.