Abstract: This paper aims at the quality changes of Pyrus communis‘Abate’pear after different postharvest treatments. The authors studied the quality changes of Pyrus communis‘Abate’pear at 5 d shelf life after 120 d cold storage at (0±0.5)℃. The different postharvest treatments on‘Abate’pear were common fruit paper package, chitosan coated paper package, chitosan coating, 1-MCP, hot water, hot water fruit wax, vegetable ＆ fruit detergents, vegetable ＆ fruit detergents fruit wax, 0.20% diphenylamine, and ethotyquin of 0.10%, 0.20% and 0.30% concentrations. The changes of superficial scald rate and good fruit, flesh firmness and soluble solid content and pH value were measured during shelf life. The changes of fruits appearance, flesh firmness, soluble solid content and pH value of‘Abate’pear under different treatments were changed significantly. 1-MCP and hot water treatments reduced superficial scald rate and improved good fruit rate better than other treatments. 1-MCP and vegetable＆ fruit detergents fruit wax treatments improved flesh firmness. Hot water fruit wax, common fruit paper package and 0.20% diphenylamine kept flesh firmness at the later time of shelf life. Chitosan coating improved soluble solid content at early time of shelf life. In conclusion, 1-MCP treatment has the best effect on preventing the happening of superficial scald, increasing the good fruit rate, keeping the firmness, soluble solid content and pH value etc. than other treatments.