Abstract: This research is trying to explore how salicylic acid treatment affects the fruit texture of Korla fragrant pear during the period of storage.In this study, Korla fragrant pear was used as the experimental material and processed with salicylic acid to regularly monitor the contents of cell wall and its components and the activities of pectinase and cellulase during the fruit storage period.Through salicylic acid treatment, the contents of cell wall was well preserved around 19.91 mg/g at the end of the storage period, the activities of pectinase and cellulose were significantly inhibited, moreover, the increasing contents of the water soluble pectin and ionic pectin and the decreasing contents of the covalent pectin, cellulose and hemicellulose were reduced.The salicylic acid treatment had positive effect on keeping fruit cell wall component and delaying senescence of Korla pear fruit in the storage period.