The purpose of this work was to evaluate the effect of temperature and packaging on the quality of minimally processed pepper alone and mixtures with chives, while fourteen days storage. Considerated factors were: 1) composition (pepper alone and with chives); 2) packaging (modified atmosphere and plastic trays with PVC film); 3) Temperature (5 and 10 ºC) and 4) Storage period (0, 4, 7 and 14 days). Analyzed variables were: Loss of weight (%); Oxygen tension (%); pH; Carotenoides content (?g/g of fresh pepper). In loss of weight interaction between dates, packaging and temperatures was observed, being higher in trays at 10 ºC in pepper alone and with chives, in all dates. All cases showed increase in loss of weight in the storage. In Oxygen Tension interaction between composition, packaging and temperatures was observed, being higher in both compositions, at 5 ºC. The difference was higher in trays than in bags. For 7 days, products showed acceptable organoleptic characteristics. In the essay conditions, the only product that had organoleptic conditions up to the 14 day, was pepper alone in bags at 5 ºC.