The effects of coated film (CF), high voltage electrostatic field (HVEF), and high voltage electrostatic field combined with coated film (HVEFCF) treatment on the quality of Sichuan pepper during storage at room temperature (temperature: 25 ± 2 °C, humidity: 20 ± 2%) were investigated. The pectin (1%), sodium carboxymethyl cellulose (0.5%), and ascorbic acid (0.04%) were used to prepare the CF solution. The influence of different treatments on the colour, antioxidant activity, flavor components, OH-α-sanshool content, total phenolic content (TPC), and total flavonoid content (TFC) of Sichuan pepper during storage was evaluated. The results showed that HVEFCF treatment significantly reduced the colour change and loss of antioxidant activity of Sichuan pepper during storage. Meanwhile, HVEFCF-treated Sichuan pepper reduced the loss of flavor compounds during storage. Moreover, HVEF-treated Sichuan pepper reduced the loss of TPC and TFC by 106.16% and 44.02%, respectively, after 60 days of storage compared with the control check (CK) group. Furthermore, after 60 days of storage, the amount of OH-α-sanshool in the Sichuan pepper treated with HVEFCF was 9.72 mg/g, significantly preserving the loss of numbing compounds as compared to the CK group. To summarise, HVEFCF is a simple, cheap and efficient way to reduce the quality loss of Sichuan pepper during storage, which has a wide range of application scope in the future.