The effect of maturity, cooling method and bagging on the color changes of Yali pear after harvest using CIELAB color variables were studied. The results showed that late picking improved the maturity together with L, a and b (no-bagging fruits) value of Yali pear, decreased the chlorophyll content, and increased the carotenoid content of Yali pear. Slow cooling brought increases of L and a value and degradation of chlorophyll, but had not distinct influence on no-bagging fruit. Bagging treatment improved L and a value, decreased b value of Yali pear, decreased the chlorophyll content, made the peel color shallow, and slowed down the color change of the fruit peel. 