▎ 摘　　要

NOVELTY - Storing and preserving hot pepper, comprises (i) adding 10-20 pts. wt. Macadamia nut green peel extract agent to 30-40 pts. wt. water, then adding 1-5 pts. wt. sodium alginate, firstly stirring for 20-30 minutes at the rotating speed of 100-300 rotating/minute rpm and stirring to obtain the extracting dispersant, (ii) adding 5-10 wt.% modified carbon nano-tube into the extracting dispersant, then ultrasonically processing for 10-20 hours at ultrasonic power of 100-300W, ending the ultrasonic treatment to obtain the preservative, (iii) soaking the picked chili in the fresh-keeping liquid, taking out, then drying at 45-45degrees Celsius for 1-2 hours, (iv) placing in the plasma intermediate field for processing, finishing processing to obtain the spare material, and (v) sending the hot pepper to packaging bag. USE - The method is useful for storing and preserving hot pepper. ADVANTAGE - The method: improves the fresh-keeping efficiency of the product; enhances the binding force of the pepper and anti-oxidant effect; ensure the synergistic effect.