Abstract: Abstract: Aroma components of Nanguo pears during ripening at room temperature after refrigerating for 70 days were studied. The results of aroma analysis showed that only four kinds of aroma components were detected in immature fruit. The number of aroma components was increased to 16 in the best flavor period, and the relative quantities of esters was 75 %. With fruit ripening, the types of aroma components were reduced. Fruit aroma compositions were formed gradually during refrigerating. After refrigerating for 70 days, fruit can still ripen normally, The overall trend of aroma components was similar to the fruit postharvest directly at the normal temperature. However, refrigeration had great effect on ethyl acetate, ethyl hexanoate and ethyl butyrate. The relative quantities of ethyl butyrate and ethyl hexanoate were reduced, ethyl acetate was increased.