Abstarct: In this study, salicylic acid treatment in concentrations of 1.5 mM and 3 mM, spraying for two 10 days before harvesting on sweet pepper fruits. The aim of this study was to increase the shelf life of sweet pepper. Effect of Edible coating treatment of black cumin essential oil at concentrations of 300 and 600 mg as spraying on peppers after transfer to laboratory. This research was study during 60 days of storage at 4-5 ° C on quality shelf life The Toronto cultivar. The experiment was a factorial baxsed on a completely randomized design with 3 replications. Some of the characteristics of the fruit include physical and chemical Contains, Weight loss, Firmness,Chiling Index(CI),Trace Solution Solids, Electrolyte leakage, pH, and Titration Acid. Colorimetric parameters such as L*, Hue, ∆E , Chroma, biochemical characteristics including malondialdehyde, enzyme activity including catalase enzyme(CAT), gaiuacole enzyme(POD), polyphenol oxidase (PPO) and total phenol were evaluated.Edible coating treatment, essential oil treatments Black Cumin, with a concentration of 600 mg, was the most suitable for physical and chemical characteristics, but for the biochemical characteristics and enzymic activity, the concentration of 300 mg of essential oil of black cumin was appropriate. Salicylic acid treatment in characteristics all with a concentration of 3 mM was the most suitable and could maintain the quality of the fruit. Therefore, salicylic acid treatments and essential oil black cumin can be used to increase the quality and elasticity shelf life of sweet pepper.