Abstract: To improve the quality of ‘Suli’ pear (Pyrus bretschneideri Rehd) during cold storage, fruit were packaged individually in vacuum bags and stored for 1, 2, 3 and 4 weeks at 0-2℃, and then the bags were perforated and the gas in bags was close to air atmosphere. After treatment, fruit were continued to store for up to 120 days. The results showed that the sealed pre-treatment retarded flesh firmness decrease, alleviated decay, decreased weight loss, remained higher content of total soluble solids (TSS) and the titration acid, and green color of peel, and the best packaging periods was 2 weeks. Compared with the cold storage, the new method can maintain postharvest quality of pear fruit better and is a feasible way to keep pear ftuit fresh.