The paper aims to explore effects of different concentrations of 1-MCP (1-methylcyclopropene) on physiological quality and disease control of the Hanfu apples before and after storage, and screen the optimal concentration. The Hanfu apples were used as test materials. Immediately after harvesting, they were stored in a precision temperature-controlled library with 1 μL/L of 1-MCP for 6 months, and then fumigated with 3 μL/L and 5 μL/L of 1-MCP to determine the rot rate, disease-related enzyme activity, physiological index and storage quality on a 7-day cycle. Compared with the CK (control) group, the 1-MCP group can significantly reduce the rotting rate of Hanfu apples, increase their activity of disease-resistant enzymes, reduce their respiratory intensity and ethylene release rate, and slow down their titratable acid and soluble solids and loss of Vc and maintain fruit firmness. The 1-MCP+3 and 1-MCP+5 groups can significantly inhibit fruit rot, significantly increase the activity of disease-resistant enzymes and effectively maintain the content of aldehydes. But their retention of soluble solids, titratable acid and Vc was not as good as pre-storage 1-MCP group. Pre-storage 1-MCP can regulate physiological indicators and storage quality. 1-MCP can significantly inhibit the occurrence of rot disease and increase the activity of disease-resistant enzymes. Treatment with 1-MCP (1 μL/L) before storage, and treatment with 5 μL/L of 1-MCP after refrigeration have the best result.