The work aims to study the effects of 1-Methylcyclopropene (1-MCP) treatment on the storage quality of 'Saiwaihong' apples. With 'Saiwaihong' apple as experimental material, its nutritional indexes, texture and puncture parameters after harvest were determined. The effects of 1-MCP with three concentrations (0, 0.5 μL/L and 1.0 μL/L) on the fruit quality of 'Saiwaihong' were studied at (20±1) ℃, and the correlation between nutrition, texture and other indexes of the fruits subject to the three treatment groups after the 21-day storage was analyzed. The results showed that, 1-MCP treatment with concentrations of 0.5 μL/L and 1.0 μL/L could significantly inhibit fruit softening rate compared with CK during storage, and the difference of treatment effect was not significant (P>0.05). After 15 days of storage, the soluble solids were higher in the 0.5 μL/L 1-MCP group. The titrable acids of the fruits in the 0.5 and 1.0 μL/L 1-MCP treatment groups were significantly higher than CK group (P<0.05), with the highest content (0.70%) in the 1.0 μL/L 1-MCP treatment group. After storage for 15 days, there was no significant difference in VC content between CK group and 0.5 μL/L 1-MCP treatment group, and the VC content was greater than 1.0 μL/L 1-MCP treatment group during storage for 21 days. Treatment with 0.5 and 1.0 μL/L 1-MCP could inhibit the decrease of fruit texture (adhesion, cohesion, elasticity, glue viscosity, chewing) and puncture parameters (puncture flesh work, flesh hardness, rupture force, yield force, yield work, yield displacement), and the storage quality of different treatment groups had a certain correlation. To maximize the benefits, it is recommended to treat the fruits with 0.5 μL/L 1-MCP.