To prolong the shelf life of green chili pepper, packaging films such as 30 $mu extrm{m}$ low density polyethylene(LDPE), 20 $mu extrm{m}$ perforated polyolefin (SM250), 30 $mu extrm{m}$ cast polypropylene (CPP) and 15 $mu extrm{m}$ polyolefin (MPD) were used. LDPE showed a suitable gas concentration which consisted of 3-5% O$_2$ and below 5% CO$_2$for keeping quality of green chili peppers after 10 days. Though weight loss was 9.3% for SM250 after 5 days, others showed below 2.0% weight loss after 40 days. Green chili peppers inside CPP package revealed a great decrease in ascorbic acid content after 30 days. SM250 showed a less total microbial count among packages, but there was no great differences among packages.