The effect that dipping green pepper (Capsicum annuum, L.) in natural lemon juice followed by blanching had on the rate of the pepper chlorophyll color retention was studied. Dipping green pepper in natural lemon juice immediately after blanched with chloride salts of copper, zinc and magnesium decreased the degradation of chlorophyll after 2 weeks of storage by 13.6, 31.7 and 74.3%, respectively. The minimal loss in chlorophyll of green pepper treated with copper chloride is attributed to the rapid chelating of the copper complexes and higher heat and acid stability compared to zinc that improved the green color of blanched peeper during storage. Pepper samples that blanched with different chloride salts of copper, zinc and magnesium (100 ppm) and coated with carboxymethyl cellulose (CMC) were not significantly (P < 0.05) different in chlorophyll content from uncoated samples on any given days. Practical Applications In order to preserve the green color (i.e., chlorophyll) of pepper from degrading into an olive green pigment (pheophytin) in acid solutions, peppers should be blanched with copper and zinc chlorides. Treatments were able to reduce chlorophyll degradation by 71.7 and 65.0%, respectively. The results were attributed to the formation of stable color complexes with stable copper and zinc cation color complexes. Coating application had no effect on chlorophyll degradation while drying of blanched green pepper can increase chlorophyll degradation. For preservation of pepper green color in natural lemon juice for long period, it is recommended to blanch the pepper first with copper chloride before dipping in lemon juice.