The study was conducted to assess the effect of antioxidant on post-harvest quality of pear fruits cv. Punjab Beauty with treatments of DPA (500, 1000 and 1500 ppm) during storage. After treatment the fruits were packed in corrugated fibre board (CFB) cartons and then stored in cold storage at 1-3^oC temperature with 90-95% RH for 45, 60 and 75 days. The observations revealed that pear fruits treated with higher concentration of DPA i.e. 1500 ppm recorded lowest physiological loss in weight, spoilage losses, core browning and fruit colour degradation. Same concentration of diphenylamine (DPA) maintained higher fruit firmness, TSS, reducing sugars and acidity throughout storage period. With the prolongation of storage period physiological loss in weight (PLW%), spoilage percentage, core browning, fruit colour degradation, total soluble solids and reducing sugars followed an upward and acidity showed downward trend. Diphenylamine treated fruits could be cold stored for 75 days in CFB cartons with lowest weight loss, spoilage and better fruit quality. Fruits under control showed higher spoilage and shriveling due to loss of weight and firmness.

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