In order to extend the shelf-life of red chili pepper, MA and CA technology were used. In MA storage, red chili peppers(Jinmi and Jangkun) were packaged in 0.03 mm PE film bags(3 kg/bag) having two holes(${sigma}$2~3 cm) at 2~3$^{circ}$C or 7~8$^{circ}$C. In CA storage, red chili peppers(Jinmi) were stored on following gas composition; 5 or 10% CO$_2$ in combination with 2 or 5% O$_2$ at 2~3$^{circ}$C, respectively. The changes of weight loss and decay rates during MA storage were less in Jinmi than in Jangkun and less at 2~3$^{circ}$C storage(except O$_2$ 5%, CO$_2$ 10% condition) while in CA it decreased after 40 days of storage. Red chili peppers would be stored for 30 days when stored in MA conditions(0.03 mm PE film bag) and for 60 days when srored in CA condition on O$_2$ 2%, CO$_2$ 10% based on overall quality of sensory evaluation.