Abstract:The relationship between peroxidation of peroxide and browning during the cryopreservation of Nanguo pear was studied using 2%calcium chloride，blank control of deionized water and 0.5%ascorbic acid.The results showed that the cell membrane system of the pericarp was damaged during storage，and the fruit Browning was seriously treated by blank control at the end of storage.Calcium treatment and ascorbic acid treatment significantly reduced the maximum value of epoxy-farnesene and conjugated triene，delayed the occurrence of peak，inhibited the activity of peroxidase，reduced the accumulation of malondialdehyde（MDA），and effectively controlled the skin browning，among which calcium chloride was the best treatment.