This experiment aimed to study the effects of four combinations of temperature and humidity on fruit quality of Korla fragrant pear. Fragrant pears were precooled in 5 ℃ cold room and the temperature was slowly cooled (1 ℃/d) to 0 ℃, then the pears were randomly grouped in conditions of the temperature of -0.7 ℃ and 0.5 ℃, the humidity of RH 85% - 90% and RH 90% - 95% for storage, physiological indicators were measured every 30 days. The core-browning rate and indexes were counted at the 14 days of shelf-life at room temperature. Storage at -0.7 ℃ + RH 85% postponed the occurrence of the ethylene-production peak, inhibited the respiratory and ethylene metabolism of pear fruit, maintained the firmness and the titratable acidity and the content of soluble solids， delayed the changes of fruit color, and depressed the core-browning rate and index during shelf-life. In conclusion, the best store parameter for Korla fragrant pear was -0.7 ℃+ RH 85%.