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The effects of 1-methylcyclopropene (1-MCP) treatment after cold storage on main physiological and quality parameters in pear fruit during shelf period were investigated. Cuiguan pears were stored for 40 days at 2℃ and then treated with 0.5 or 1.0 μL/L of 1-MCP for 24 h at 20℃. Treated and controlled fruit were subsequently stored at 20℃ for 12 days. The results indicated that treatment with 1.0 μL/L 1-MCP significantly suppressed respiration rate and ethylene production, inhibited the increases in relative conductivity and malonaldehyde (MDA) content, delayed the decreases in fruit firmness, Vc and total soluble solids(TSS) contents, and inhibited fruit internal browning, thereby maintaining fruit quality and extending the shelf life. However, 0.5 μL/L 1-MCP treatment had no significant effect on the main physiological and quality parameters in pear fruit during shelf storage. These results suggested that 1-MCP has the potential to extend the shelf life of Cuiguan pears