The work aims to study the effects of 1-methylcyclopropene (1-MCP) and mountain planting on the texture of Hanfu apples. Hanfu apples planted in the orchard and mountain were used as test materials, respectively. Textural parameters of apple flesh were studied according to the method of texture profile analysis (TPA) and texture analysis (TA). SIMCA software was applied to carry out multivariate analysis on the raw data, including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), to distinguish the textural differences between the two Hanfu fruits treated in different methods and discuss the effects of 1-MCP on the activity of the cell wall enzymes (cellulase, Cx) and intracellular enzymes (amylase) related to softening process. Multivariate statistical analysis results showed that brittleness, hardness, peel brittleness, colloidality and chewiness had significant differences in textural parameters between Hanfu apples planted in the orchard and mountain. Furthermore, the control group (CK) of mountain apples was significantly higher than that of apples planted in the orchard in terms of brittleness, hardness and colloidality (P<0.05). After treatment with 1-MCP, the hardness, colloidality, brittleness, chewiness and peel brittleness of Hanfu apple planted in mountain were higher than those apples planted in the orchard. 1-MCP treatment could significantly delay fruit softening, inhibit the activities of Cx and amylase, and extend shelf life to 28 days. What's more, the Cx and amylase activity of apples planted in the orchard were higher than that in mountain. With the treatment of 1-MCP, the mountain Hanfu fruits can better maintain the textural parameters than those planted in the orchard. 1-MCP can better delay the softening of fruits.