This study was undertaken during the three successive seasons of 2003, 2004 and 2005 (the first season was a preliminary season to determine the best concentration of each material under study) on Le Cont pear fruits to evaluate the effect of using calcium chloride (CaCl₂), carbendazime, potassium permanganate (KMnO₄), hot water and ethanol treatments on fruit quality at harvest time and their effect on storage ability under cold storage at 0°C ±1 and through marketing for 3 days at  room temperature after cold storage. From this study, the data revealed that dipping “Le Conte" pear fruits in CaCl₂ solution at 2 or 3 %  was effective for reducing loss in fruit weight percentage and progress fruit firmness while, carbendazime either at 750 or 1000 ppm reduced decayed fruits and total loss percentage in fruit weight. Moreover, ethanol vapour at 100 % enhanced SSC and SSC / acid ratio and progress carotenoids content, but decreased total acidity during cold storage. Furthermore, potassium permanganate kept carotenoids content to a long time and decreased total acidity during marketing. while, hot water at 52°C increased SSC / acid ratio in fruit juice which showed to increase marketing period of  pear fruits.