To investigate the effect of hypobaric storage on the ripeness progress and antioxidant capacity of 'Nanguo' pear， pears at commercial ripeness stage were used as experimental materials and stored under 2 kPa and 25 kPa low pressure conditions for one month before being transferred to the condition of (20±2) ℃ and 101 kPa to simulate the ripening progress and observe their ripening quality and antioxidant capacity. The results showed that 2 kPa and 25 kPa hypobaric conditions could maintain the ripening quality of 'Nanguo' pears， the yellowing of the fruit peel， and the reduction of fruit firmness， total phenolic and flavonoid contents were inhibited. The contents of soluble solids and titratable acids were maintained well. The appearance of respiratory peak and decreased ethylene release were delayed. Meanwhile， the activity of polyphenol oxidase was decreased， and peroxidase activity was increased. Notably， 2 kPa hypobaric storage at(4±2) ℃ performed better to delay the ripening process of 'Nanguo' pears after storage， and their antioxidant capacity was also maintained well.