The work aims to review the effect of bagging on the browning of pear and apple pericarp after harvest, in order to provide some theoretical basis for solving the causes of browning of bagged fruit pericarp and further improve the quality and commodity value of bagged fruit. The relationship between pericarp browning and pigment content, related enzyme activity, calcium content, phenolic substance, pericarp structure and membrane lipid peroxidation was summarized. Different fruits, different varieties of the same fruit, different bagging types and other factors led to the differences in the degree of browning. Therefore, the basic mechanism of bagged fruit after unpacking more prone to browning than the unbagged fruit was not determined. In the future, it is necessary to intensify the systematic research on the pathogenesis of pericarp browning of bagged fruit after unpacking, and make clear the pathogenesis of browning, which will help prevent and control the occurrence of browning.