Abstract: The enzymatic browning and physio-biochemical changes of Whangkeumbae、Daxiangshui and Xinli No.7 were studied during the late storage. The activities of enzymes including Polyphenol Oxidase (PPO), Superoxide Dismutase(SOD), Catalase(CAT), Peroxidase (POD) and the contents of soluble protein, phenolics contents and varieties in the pericarp, sarcocarp and core of the pear fruits were measured. The results showed that the contents of chlorogenic acid was the main phenolics in pear fruit, the fruit browning was related to the contents of phenolics and PPO activity, especially the distribution in the different parts of the pear fruit. The highest of content of phenol and PPO activity among the tested parts were in the core of fruit in Whangkeumbae. CAT activity gradually decreased from the pericarp to the core of fruit and POD activity was much higher in the pericarp than that in other parts. No marked relationship between SOD activity and browning was observed.