The effects of packaging conditions on freshness extension of green pepper were investigated during 30days of storage at $10^{circ}C$ and $18^{circ}C$ Corrugated cardboard and EPS box used as packaging materials. The rate of weigh loss, vitamin C and chlorophyll contents, and hunter color of green paper were changed last significantly in the samples stored in the EPS box at low temperature storage condition($10^{circ}C$) among treatments. The combination of EPS box and low temperature was the most effective treatment to extend the storability of green pepper.