The combined effect of washing solutions and heat treatment was investigated as potential sanitizers for maintaining the quality and microbial safety of fresh-cut paprika. Freshly collected red colored paprika fruits were cut into 2 ${ imes}$ 5cms pieces, washed in 1% calcium chloride and 6% calcium ascorbate ($NatureSeal^{TM}$, USA) combined with $19^{circ}C$ (control) and $50^{circ}C$ water temperature for 2 minutes. Then, samples were packaged in 30 ${mu}m$ polypropylene bags and stored at $5^{circ}C$ for 12 days. Various quality and safety parameters like gas composition, electrical conductivity, off-odor, color, texture, and microbial numbers were evaluated during storage. No significant differences were observed in color, gas composition, texture and no off-odor detected among water temperature and washing solutions. However, $50^{circ}C$ water temperature with calcium ascorbate or calcium chloride had lower microbial numbers up to the end of storage period in comparison with tap water. The result reveals that $50^{circ}C$ water temperature with calcium ascorbate or calcium chloride can be used as a washing solution to maintain the microbial quality in fresh-cut Paprika fruits.