Abstract: To explore the effects of cutting stem and sealing wound on the quality of postharvest green capsicums, thedecay index, weight loss, the content of VCand MDA of green capsicumsstored at 8℃, relative humidity 95% were evaluated. Green capsicums were dealt with no cutting, left 2cm length stem, left no stem and sealed wound, no sealing. The results showed that cutting stem without sealing could increase the decay index, and the shorter the capsicums' stem the higher the decay index, the rule of weight loss was opposite to decay index, the capsicums with no stem had the highest VCcontent, and the control group had more VCthan the group with 2cm length stem. Sealing wound reduced decay index, sealing wound reduced decay index, 2cm stem & seal and no stem & seal groups had significant effect, sealing wound after cutting stem had no significant difference on weighting loss, sealing wound inhibited the loss of VC, and the effect was more obvious in the late storage. From 18 th day, MDA in 2cm stem & seal and no stem & seal groups were obvious lower than control group.