Ya pear is the biggest production in China,crunchy taste,juicy and sweet flesh are the reasons for its popularity.Fresh-cut fruit as a ready-to-eat product,recognized as fresh,convenient,nutrient and healthy product by customers.However,the injury to the tissue after a series of processing causes tremendous changes in physiology and biochemistry to the products.The main changes include respiration rate increasing,the sensitivity to enzymatic browning and microbial corruption enhancing.Little is known in the enzymatic browning control and microbial growth pattern in fresh cut of Ya pear.