Abstract: Taking ‘Lanzhou Ruan′er Li’ as test material, the effects of different temperatures on the respiratory rate, ethylene release rate, texture and color difference of ‘Lanzhou Ruan′er Li’ during post-ripening were studied by single factor experiment, in order to find out the post-ripening law of ‘Lanzhou Ruan′er Li’ and provide reference for the regulation of post-ripening process.The results showed that low temperature treatment could delay the post-ripening process of ‘Lanzhou Ruan′er Li’,and with the increase of temperature, the post-ripening process of ‘Lanzhou Ruan′er Li’ was accelerated.The respiratory peak of ‘Lanzhou Ruan′er Li’ appeared on the 20^th day at 16 ℃,while the respiratory peak appeared on the 12^th day at 19 ℃,22 ℃ and 25 ℃.The peak of ethylene was all at the 12^th day at 4 different temperatures, and with the increase of temperature, the ethylene release rate of fruits increased in turn.Different post-ripening temperatures had obvious effects on the fruit texture.The hardness had a tendency to rapid decrease first and then slow increase, and the higher the post-ripening temperature rise, the faster the hardness decrease.The changes of adhesiveness and chewiness of pear pulp showed a downward trend.The post-ripening temperature had obvious influence on the color of pear peel.