The work aims to explore the packaging method for postharvest preservation of red pepper. With red pepper (the 'xianhong' cultivar) as the test material, the effect of polyethylene film package of five thicknesses (0.01, 0.02, 0.03, 0.04, 0.05 mm) at ambient temperature ((23±1)℃, 80%~90%) on the storage quality of the postharvest red pepper was studied. Compared with the remaining film packages, the 0.01 mm thick polyethylene film package could remarkably delay the reduction of red pepper hardness and soluble solid content, which reduced the mass loss rate and rotting rate, and maintained the activity of higher ascorbate peroxidase, peroxidase, catalase and superoxide dismutase of the tissue. 0.01 mm thick polyethylene film package could effectively maintain the comprehensive sensory quality of red pepper, which was closely related to the microenvironment of low O2 (volume fraction: 4.15%~9.49%) and high CO2 (volume fraction: 3.40%~7.10%) formed in its bag film. The 0.01 mm thick polyethylene film package can maintain the storage quality of postharvest red pepper in a better way and it is the suitable material for packaging, storage and transportation of postharvest red pepper.