Abstract: To solve the skin browning problem of‘Huangguan’pear usually occurred during long-term storage and to develop a new technique with stable effect and simple operation on inhibiting skin browning, treatment of 5 μg/L ABA dip was applied to post-harvested‘Huangguan’pear fruits. The results showed that compared with control (without ABA treatment), treatment of ABA reduced the skin browning spot index markedly, decreased polyphenol content especially catechin content and PPO activity, increased POD, APX activity and DPPH clearance ratio, maintained higher firmness, titratable acid (TA), acid-sugar ratio, total soluble solid (TSS), and ensured better sensory quality during storage and shelf life. Above all, treatment of ABA could reduce skin browning of‘Huangguan’pear during the long-term storage through inducing antioxidant defense of pear skin and inhibiting PPO activity and phenol content reducing.