Abstract: ‘d′Anjou’ pears were subjected to 150 μL·L^-1 exogenous ethylene gas after storing in a controlled atmosphere（CA,2.25% O₂ and ＜0.1% CO₂） for 3 months to investigate the effects of exogenous ethylene and stimulated transport on ethylene production rate, flesh firmness, sensory quality, peel chlorophyll content, soluble solids content, titratable acid, decay, and superficial scald, in order to provide reference for its applications in business.The results showed that, regardless of exogenous ethylene treatment and simulated transportation, the flesh firmness of ethylene-treated pears could decrease below 24 N after 3-7 days of shelf life and a buttery-juicy texture with full flavor and sweetness was obtained in these pears.However,the flesh firmness of control fruit decreased below 24Nand developed the desirable sensory quality after 7days of shelf life.After the exogenous ethylene treatment plus 7days of shelf life,no fruit with decay was observed in the control and ethylene treatments,while the incidences of superficial scald increased to 13.33% and 3.33%,respectively.Although the decay index and superficial scald incidence of ethylene-treated pears increased to 3.33and 16.67%after stimulated transport plus 7days of shelf life,the rates of disorders remained in the commercially acceptable range.The exogenous ethylene treatment resulted in the rapid degradation of peel chlorophyll and titritable acidity,while the high soluble solids content and earlydeveloped desirable sensory quality might increase the purchasing decisions of consumers.Therefore,exogenous ethylene treatment could make early CA-stored pears soften and maintain high sensory quality with low physiological disorders.