The effects of resveratrol (Res) on the quality and superficial scald of ‘Dangshansuli’ pears (Pyrus bretchnederi Rehd.) during cold storage (0±0.5°C) and shelf life (20°C) were investigated. The results showed that treatments with 0.1, 1.0, 10 and 100 mg L-1 Res significantly delayed the decrease of firmness, soluble solids contents (SSC), juice rate, reduced the relative conductivity, MDA, α-farnesene and conjugated trienes in the cold storage. At the end of 210 d storage, α-farnesene of control, 0.1, 1.0, 10 and 100 mg L-1 Res treatments were 14.81, 11.0, 10.49, 9.31 and 11.4 nmol cm-2, respectively. Whereas conjugated trienes were 6.38, 4.17, 4.04, 3.67 and 4.39 nmol cm-2 respectively. After 210 d, the scald incidence of control, 0.1, 1.0, 10 and 100 mg L-1 Res treatment were 45.5%, 4.3%, 0%, 0% and 7.1%, respectively, and their scald index were 18.2%, 2.9%, 0%, 0% and 3.1%, respectively. After additional 7 d at 20°C, scald incidence successively were 100%, 21.4%, 22.4%, 14.1% and 20.9%, while the scald index were 71.2%, 23.3%, 22.9%, 15.4% and 22.8%, respectively. Res treatments maintained the quality and inhibited superficial scald, and 10 mg L-1 Res was the optimum treatment. Thus, it is likely that Res can serve as a potential antioxidant for the preservation and storage of postharvest ‘Dangshansuli’ pears
