With fresh yali pear as the raw material,different concentrations of calcium ascorbate solution to soak the fresh-cut Yali pear was performed to study the sensory and physical and chemical change on the storage at 4℃.The results showed that the calcium ascorbate treatment can inhibit the browning of fresh-cut Yali pear,reduce the degree of softening,delay the increase of membrane permeability and inhibit the activity of PPO,and maintain the appearance quality and nutritional value of the fresh-cut Yali pear.