Abstract: In accordance with GB2760-2011, this paper optimized the fried conditions of cyan beauty pepper by sensory evaluation methods, and studied the protect color technology during frying and storage by orthogonal test. The result showed that best fried parameters were as follows:frying time 20s, frying temperature 200℃.The best soaking protect color technology parameters before frying were as follows:soaking temperature 40℃, NaHCO3addition 400mg/kg, soaking time 20min, △a*=2.93, △hardness=395.236. The best protect color technology parameters of fried green capsicum during storage were as follows:zinc gluconate addition 550mg/kg, citric acid addition 200mg/kg, VC addition 300mg/kg, storage with light, △a*=2.17, △hardness=112.342g. After storage with the best protect color technology for fried cyan beauty pepper, its color (△a*=2.17) was better than the control group (△a*=5.89) , and the green color was kept good, and was emerald.