• CaCl 2 -tea tree oil (TTO)/low molecular weight chitosan (LMWCS) emulsion was prepared. • CaCl 2 -LMWCS/TTO inhibits the microbial growth in fresh-cut bell pepper (FCRBP). • The combined nanoemulsion treatment maintains the biochemical properties in FCRBP. • CaCl 2 -LMWCSS/TTO synergistically improved overall quality of FCRBP up to 18 days. High nutritional values and unique taste of whole or fresh-cut bell pepper is increase the consumption rate and that lead its commercial demand globally. The major challenges in fresh-cut bell pepper consumption is foodborne pathogenic contaminations and quality loss. Hence, this study aimed to evaluate the impact of calcium chloride (CaCl 2), and low molecular weight chitosan (LMWCS)/ tea tree oil (TTO) nanoemulsion coating on the fresh-cut red bell pepper (FCRBP) shelf life and quality for 21 days stored at 4 °C. The combined CaCl 2 -LMWCS/TTO emulsion treatment maintained the texture, sensory behavior, and overall quality of FCRBP for eighteen days through controlling the contamination of foodborne pathogenic fungi and bacteria including Salmonella enterica , and Listeria monocytogens. ,. Furthermore, combined treatment diminishes the microbial colonization on FCRBP was confirmed using UHR-scanning electron microscope. Additionally, total phenolic (89.89 mg/g of GAE), flavonoid content (5.12 mg/g of QE) and antioxidant activity (> 80 %) were retained in FCRBP coated with CaCl 2 and nanoemulsion than uncoated control. Therefore, this work demonstrated the potantial of nanoemulsion (LMWCS/TTO) and CaCl 2 to serve as coating agent to maintain the self-life and quality of FCRBP up to 18 days at 4 °C and it received the industrial importance. [ABSTRACT FROM AUTHOR]