The experiment studied the influence of low temperature conditioning on postharvest browning and fruit quality of Huangguan pear during the storage and shelf life.The results showed that appropriate cold temperature can inhibit the browning effectively,restrained the decline of titratable acid in storage and increased MDA in shelf life.It had significant effect on the inhibition of ethanol accumulation in storage and shelf life and benefit for the maintaining of fruit quality.After 24 days at room temperature,fruit with cold conditioning treatment were worse on the outside rotting but less inside damage.The optimum time for cold conditioning is 6 days.