Objective To investigate the regulatory effects of a composite preservation technology combining slow-release plant essential oil (SPEO) with electron beam irradiation on the storage quality and physiological metabolism of Shanghai sand pears (Pyrus pyrifolia Nakai).Methods The fruits of Shanghai sand pear variety 'Cuiguan' are used as test materials. The experiment is conducted with four groups: control, 0.5 kGy electron beam irradiation, SPEO, and 0.5 kGy electron beam irradiation+SPEO. During storage, quality parameters including fruit firmness, weight loss rate, total soluble solids (TSS) content, titratable acid content, and vitamin C (V_C) content, as well as physiological metabolism indicators such as respiratory rate and polyphenol oxidase (PPO) activity, are measured to evaluate preservation performance.Results Compared with the control group, all treatments effectively delay fruit quality deterioration. The 0.5 kGy electron beam irradiation+SPEO treatment demonstrates the best performance in maintaining fruit firmness and achieves the lowest weight loss rate after 70 days of storage, which is significantly lower than that of the control. This combined treatment delays the decline in TSS content while maintaining higher titratable acid content and V_C content, significantly outperforming other treatments. Furthermore, the 0.5 kGy electron beam irradiation+SPEO treatment delays and reduces the respiratory peak and significantly inhibits the peak PPO activity, effectively delaying fruit senescence and browning.Conclusion The combination of 0.5 kGy electron beam irradiation and SPEO exhibits a significant synergistic effect, effectively delaying pear browning and senescence and achieving optimal comprehensive preservation performance.