The work aims to explore the influence of different preservatives on the quality of round green pepper during shelf life. SO2 preservatives, 1-MCP and ethylene absorbent were used for the treatment of round green pepper at (9±0.5)℃. The decay rate, red conversion rate, weight loss rate, SSC, TA, MDA, Vc, chlorophyll content and ascorbate peroxidase (APX) activity of round green pepper during storage were analyzed. The decay rate, red conversion rate and weight loss rate of 1-MCP treatment group increased rapidly after 8-day storage. In the 1-MCP treatment group, the mass fractions of the soluble solid shape and titrable acid were respectively reduced to 0.041% and 3.87%, Vc and chlorophyll content decreased to 59.95 mg/100 g and 0.073 mg/g, respectively, and the malondialdehyde molality increased to 1.1 μmol/g and the ascorbate peroxidase (APX) activity decreased to 20.38 U/(min•g) on the 20th day of storage. Compared with other groups, 1-MCP could reduce the decay rate, red conversion rate and weight loss rate of round green pepper, slow down the decrease of soluble solids, titratable acid, Vc and chlorophyll content, inhibit the increase of malondialdehyde content, and significantly improve APX activity. Therefore, 1-MCP can maintain the quality of round green pepper during storage and extend the shelf life.