In order to understand the effect of cryopreservation agents dextran and polylysine on the quality of frozen crown pear, calcium chloride, calcium chloride-dextran, calcium chloride-polylysine, and calcium chloride-dextran-polylysine were used as cryopreservation solution to impregnate crown pear. The freezing time was measured by a paperless temperature recorder, and the temperature change with time during the freezing process was analyzed. The indexes such as juice loss, texture and water distribution were measured after freeze-thaw. The results showed that the time required for the calcium chloride, calcium chloride-dextran, calcium chloride-polylysine, and calcium chloride-dextran-polylysine immersion freezing samples to pass through the maximum ice crystal formation zone was 12.87,10.12,10.20 and 7.50min. Moreover, the juice loss of cryoprotectant impregnated samples significantly (P<0.05) decreased. The ascorbic acids contents and hardness of samples in the cryoprotectant impregnation group increased compared with that of the calcium chloride impregnated freezing control group. Meanwhile, the peak area S₂₃ corresponding to the sample vacuole water (T₂₃) also increased to a certain extent. Compared with the traditional calcium chloride immersion freezing, the addition of protective agent dextran and polylysine could effectively reduce the damage of freezing to pear cell structure, reduce the loss of nutrients, and help to maintain the product quality.