Abstract: The effects of 10 mg/L and 50 mg/L of gibberellic acid ( GA₃) on the storage quality of Nanguo pear at room temperature were studied.The results showed that, compared with control, GA₃ treatment decreased the speed of fruit softening and peel yellowing, maintained the freshness index of fruit stalk, inhibited the increase of total soluble solids ( TSS) content and malondialdehyde ( MDA) content and the decrease of titratable acid ( TA) content, suppressed polyphenol oxidase ( PPO) activity and the first respiration peak simultaneously, and delayed the decrease of vitamin C ( V_C) content and total phenols content.In conclusion, GA₃ treatment delayed the ripening and senescence of postharvest Nanguo pear fruit and maintained its storage quality, the effect of 50 mg/L GA₃ treatment was better.