With a low-power microwave treatment on Huangguan pear fruits, different levels of low-power microwave treatment on fruit storage quality and the influence of the core browning were studied. Through the determinations of total phenols, polyphenol oxidase (PPO), malondialdehyde (MDA), DPPH in Huangguan pear core and ethylene, respiration intensity, hardness in storage period, the optimal treating conditions were gotten. Under the condition of 0～2 ℃ refrigerating, compared with the control group, the low energy microwave treatment group could keep the fruits of high hardness, delay the reduce of soluble solids, reduce the respiration intensity of fruit, and delay the ethylene peak appearing. Meanwhile, the group with 32.5 W/5 min low-power microwave treatment had the characteristics of high clearance rate of DPPH free radical in the core, lower core browning, inhibiting on malondialdehyde content accumulation, lowering the activity of polyphenol oxidase and total phenol content change obviously. Under the condition of 2～0 ℃, 32.5 W/5 min low energy microwave treatment, the pear has better quality and lower browning.