Abstract: A Cool storage experiment on Huanghua pear fruits was carried out at temperatures of 0℃、4℃、8℃,the results showed: Huanghua pear fruits with low temperature could inhibit the respiration,delay peak in respiration,decrease the loss of nutrition substance and decomposition of pigments ,delay the after ripening and senescence of fruits .The optimum temperature of storage for Huanghua pear fruits was 4℃, the fruits used in the experiment could stored up to 60 days with flavour, colour and quality as fresh fruits. The percentage of good fruits stillmaintained 100 % , the percentage of lossing weight was 115 %. After out of cool storage chamber, gradually raising temperature or adding oxization retarder could apparently prolong the shelflife of fruits in 7 days under normal temperature , especially the treatment of adding oxization retarder. The lossing weight of fruits with unpacked increased with the ascent of storage temperature and the prolongation of the storage time, how ever, polyethylene (PE) film bag packing could significantly decrease the loss of moisture content.