Effects of Lovastatin treatment on ethylene production, α-farnesene biosynthesis, and scald development were studied using `Delicious' and `Granny Smith' apples and `d'Anjou' pears stored in air at 0 °C. During 6 months of storage, Lovastatin did not affect internal ethylene concentration, but reduced α-farnesene production in a concentration-dependent manner in both apples and pears. Lovastatin reduced scald at 0.63 mmol·L-1 and inhibited scald completely at 1.25 or 2.50 mmol·L-1 in `Delicious' and `Granny Smith' apples. In `d'Anjou' pears, Lovastatin at concentrations from 0.25 to 1.25 mmol·L-1 inhibited scald completely. After 8 months of storage, the inhibition of scald in both apples and pears by Lovastatin was concentration-dependent, but none of the concentrations eliminated scald. Compared with 11.8 mmol·L-1 diphenylamine (DPA), Lovastatin treatment reduced scald to the same level at 1.25 mmol·L-1 in `d'Anjou' pear and 2.50 mmol·L-1 in `Delicious' and `Granny Smith' apples. Compared to the controls, Lovastatin did not affect fruit color, firmness, soluble solid contents, or titratable acidity during storage in either apple or pear.