The ‘Nanguo’ pears were packed with plastic bags (0.02 mm) after being fumigated for 20 h with 0.75 μL/L 1-MCP (1-Methylcyclopropene) or with plastic bags (0.04 mm) after filled with 2% CO₂ and cold storage (0±1 ℃) for 5 months,then stored at ambient temperature（18 ℃±3 ℃） for investigation.The browning index,mitochondria protein content,MDA content and ATP content were determined in order to study the effect of 1-MCP and CO₂ on pear fruits energy metabolism characteristics during the shelf life after cold storage.The results show that:(1)Both 1-MCP and CO₂ treatments can delayed the core browning index and browning degree differently,and the 1-MCP was better than CO₂;(2)Both 1-MCP and CO₂ treatments helps to retarded the increase of MDA and membrane permeability,holds the integrity of membrane;(3)1-MCP treatment helps to increase the content of mitochondria protein during the prophase of shelf life.1-MCP treatment can also remain high ATP content and energy charge level in postphase of shelf life.And filled with CO₂ treatment can keep a high level of ATP content and energy charge in prophase of shelf life.It is suggested that both 1-MCP and filled with CO₂ can adjusted the postharvest senescence process through effect the energy metabolism characteristics.In this study,the effectiveness of 1-MCP treatment is better than filled with CO₂ on inhibited the core browning and kept the integrity of membrane.