Sodium isoascorbate,ethylenediamine tetraacetic acid disodium( EDTA) and L-gystein were selected as color fixatives to conduct a color-protecting experiment of pickled red pepper. Sodium isoascorbate,EDTA and Lgystein had positive influence on pickled red pepper's color retention in single factor experiment. With compound color fixatives orthogonal experiment,the condition of 3 g / L sodium isoascorbate,0. 25 g / L EDTA and 3 g / L L-gystein( feed liquid ratio was 1∶ 2) had the best effect on the color-protecting of pickled red pepper. Under the above condition,the chromatic aberration △E between pickled red pepper and fresh pepper was16. 98 ± 0. 53 and the sensory score was 94,which showed a desired effect of color-protecting.