Abstract: Postharvest 'Huanghua' pear fruit was treated in hot air at 40℃ for 12 h, then stored at 1℃ for 120 d followed by ripening at 20 ℃ for7 d. Fruit firmness, soluble solid content, electrolyte leakage, MDA content, superoxide anion radical (O2?-) production rate, soluble protein content and active oxygen scavenging enzymes activity were determined to investigate the effect of hot treatment on the quality and antioxidative levels in fruit. Results showed that fruit firmness, soluble protein content, activities of SOD, CAT, POD in hot air treated fruit were higher than control fruit, while soluble solid content, electrolyte leakage, MDA content and O2?- production rate were lower. These results indicated that hot air treatment (40℃, 12h) improved quality of Huanghua pear after storage, which might be related to the enhancement of activities of antioxidative enzymes and the reduction of active oxygen accumulation.