The work aims to compare the storage quality of 'Anli' pears in different producing areas, and explore the effects of different concentrations of 1-MCP treatment and film packaging on the prevention and control of 'Anli' pear skin browning. The fruits of 'Anli' from Haicheng and Suizhong of Liaoning and Jixian of Tianjin were used as test materials. After storage at (0±0.5) ℃ for 180 days, they were equilibrated at 20 ℃ for 24 h and placed for 7 days in the shelf life. Then, the storage quality of 'Anli' pears from three producing areas was determined. At the same time, the experimental study based on 1-MCP treatment with different concentrations (0, 0.5 and 1.0 μL/L) and packaging with different films (PE and PVC) was carried out to prevent skin browning of 'Anli' pear from Jixian, Tianjin. Comprehensive analysis of fruit skin browning, external color and internal quality showed that, the quality of 'Anli' pear from Suizhong was better than that of Haicheng and Jixian when harvesting. However, during the 180-day storage period and 7 d at 20 ℃, the appearance color and storage endurance of 'Anli' pear from Haicheng was the best, Suizhong was the second, while Jixian was the worst. Compared with CK, the two kinds of film packaging could to certain extent inhibit the skin browning of 'Anli' pear fruit, but different concentrations of 1-MCP treatment completely inhibited the skin browning (skin browning index of 0) of 'Anli' pear during shelf life after low temperature storage, which maintained the fruit peel color brightness and yellow-green degree. The use of 1-MCP reduced the respiration intensity, ethylene release, ethanol and acetaldehyde content of fruits to a certain extent, thus delaying the fruit senescence. The firmness and titratable content of fruits treated with 1.0 μL/L 1-MCP were higher, and the SSC of fruits treated with 0.5 μL/L 1-MCP could remain high. Compared with CK and two kinds of film packaging, 0.5 and 1.0 μL/L 1-MCP treatment can be used as one of the main techniques to control the shelf life of 'Anli' pear after the 180-day low temperature storage. Its skin browning is low and its appearance and internal quality are good. It is not recommended to use 0.03 mm thick PVC film bag to store 'Anli' pear in production. If the storage period of 'Anli' pear is less than 180 d (medium and short-term storage), 0.02 mm thick PE film bag can be used for spontaneous modified atmosphere storage.