Abstract: Green peppers were dipped into limonene emulsion for 3min, and the effect of limonene emulsion on post-harvest physiology and storage quality of green peppers were evaluated.The rot index of green peppers were inhibited obviously by limonene emulsion treatment and the rot rate of which were 30% less than that of the control during storage (p<0.01) .The membrane permeability of the control was 2.103, 1.329 times of limonene emulsion treatment on the 6 and 12th day, respectively, which indicated that membrane of green pepper was protected by limonene emulsion.The contents of vitamin C, chlorophyll and titration acid in green peppers treated by limonene emulsion were kept during the storage, the values of which were significantly higher than those of the control (p<0.01) .Breakdown of soluble protein and total soluble solid (TSS) of green peppers were delayed by limonene emulsion, though there were no significant effect (p>0.01) .Post-harvest physiology of green pepper was held back and its quality was maintained by limonene emulsion.