‘Whangkeumbae’ pear was treated with 1-MCP at different levels, along with the control atmosphere and modified atmosphere packing, to study browning inhibition and fresh-keeping. The results showed that gas composition of 3.0% O2 and 0.5% CO2 is suitable for storage of ‘Whangkeumbae’pear, keeping higher firmness, inhabiting black skin completely, reducing core browning index significantly. The concentration of 1.0μL/L 1-MCP induced CO2 injury to fruits stored in control atmosphere. Fruits with 0.5μL/L 1-MCP treatment had good effect of browning inhibition and fresh-keeping, whatever stored in unpacked thick bags or packed thin bags. Application of only packed thick bags applied gains a good modified atmosphere effect, while treatment with 1-MCP results in CO2 injury fruits at different levels.