Abstract: The effects of cold storage temperature（–1，0，1.5 and 5 ℃）on superficial scald，core browning and fruit quality of‘Dangshan Suli’pears（shelf-life at 20 ℃）harvested from Taigu and Linyi districts in Shanxi Province were investigated. The results showed that the superficial scald was mainly detected during shelf-life at 20 ℃ after 200 days cold storage，and the lower the storage temperature，the worse the superficial scald disease. The core browning index of fruit stored at–1 ℃ and 5 ℃ was obviously higher than that at 0 ℃ and 1.5 ℃. The fruit firmness and soluble solids content（SSC）kept well when stored at 0 ℃ and 1.5 ℃，as well as the taste and flavor. For the fruit stored at 5 ℃，the fruit firmness was the lowest and the decay rate was the highest. While for that stored at–1 ℃，the fruit firmness and SSC decreased，and the fruit flavor became worse，although the decay rate declined. The effects of low temperature on fruit quality of ‘Dangshan Suli’ pears harvested from Taigu and Linyi wereconsistent. The research indicated that the optimum temperature was 0–1.5 ℃ for long time storage and 1.5–5 ℃ for short time storage（120 days or less），respectively.

Key words: pear, storage, low temperature, shelf-life, superficial scald, core browning, quality