Abstract: This article studied the effect of calcium chloride and sodium alginate on the brittlement and color of pickled red pepper, and the changes of its brittlement and color during pickled time were also discussed;In addition, sensory qualities of pickled red pepper was evaluated after pickling process.The results showed that calcium chloride and sodium alginate both had positive brittleness-keeping effect on pickled red pepper;For the color, calcium chloride had detrimental effect on it, while sodium alginate had protective effect;And the orthogonal test reveled that pickled red pepper had good brittleness and color after treated by 0.4%calcium chloride and 0.3%sodium alginate.During the picking process, both single and combined treatment had positive effect on keeping brittleness, and the brittleness of combined treatment was better than the others;For the color, compared to the untreated, calcium chloride lead to color loss, while sodium alginate enhanced color slightly, and the color of combined treatment was not changed, probably due to the cooperative effect of calcium chloride and sodium alginate.Sensory evaluation indicated that the scores of all samples were above 86, which means the quality of product was accepted by consumers, among them, the score of combined treatment was the highest and the quality was also the best.