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First, the temperature-controlled wet method will timely pick pepper light into a special fresh plastic bags or silicon window bags, every 5-10kg loaded a bag. At the same time, care should be taken not to touch the peppers. Pre-cooling should be carried out at room temperature for 1-2 days before entering the warehouse. Red peppers, mechanically-operated hot peppers and green peppers should be picked out and placed in a cool, dark room. When stacked, it should not be too heavy to prevent the following peppers from being crushed. It is best to stack the layers in layers. At the same time, the temperature in the warehouse should be controlled at 5-10°C, and the relative humidity should be controlled at about 85%. It should be noted that in spring, the temperature in the warehouse should not exceed 8°C, and the relative humidity should not exceed 80%. During the period of storage inspection and management work, timely selection of rotten fruit. Second, the sand method should first choose a relatively cool place, after digging a width of 1m, depth 1m, unlimited length of the ditch. And the excavated soil will be built around the ditch so that the total depth of the ditch will be about 1.3m. At the bottom of the ditch, a layer of 3cm thick wet fine sand was selected. A layer of hot peppers was placed behind it and the peppers were covered with a layer of fine sand to make 5-6 layers. Cover the surface with about 6cm thick moist fine sand, so that the relative humidity of around 80% is maintained in the groove. Finally, put a bamboo raft across the top of the ravine and put a straw pad on the raft. At first, the bamboo noon was laid horizontally on the top of the gutter, and straw mats were placed on the bamboo poles. The grass mats were initially covered during the day and the grass mats were removed at night. However, as the temperature in the ditch falls, the grass mat can no longer be uncovered at night, and the grass mat should be gradually thickened so that the temperature in the ditch can be maintained at about 5-8[deg.]C. Turn once every 15 days, pick out peppers that are not suitable for further storage, or sell them on their own. Third, the cellar covers first and then digs a semi-underground storage cellar. The size of the cellar can be determined according to the amount of stored chili. The selected peppers are placed in bamboo baskets covered with paper and placed in the pits. The wet straw mats are then used to surround the bamboo baskets and cover the tops of the baskets. After the mat is dry, it must be sprayed in a timely manner so that the relative humidity in the pit is maintained at about 80% and the temperature is maintained at 5-8°C. This is the same requirement as the sand method. With the above methods, the summer harvested pepper can be stored for more than 2 months, and the autumn harvested winter can be stored for more than 3 months.