The work aims to study the effect of different concentrations of 1-Methylcyclopropene (1-MCP) treatment in E-commerce logistics on the shelf quality of crisp plums at low and room temperature. Crisp plums in E-commerce logistics were treated with different concentrations of 1-MCP at 0 μL/L, 2 μL/L, 4 μL/L and 6 μL/L through fumigation treatment for 46 h. Changes in mass loss rate, respiration intensity, ethylene release, texture, color, soluble solids (TSS), titratable acid (TA), ascorbic acid (Vc and malondialdehyde (MDA) content in crisp plums stored at low temperature (4±0.2)℃ for 12 d and then transferred to ambient shelves at (25±0.2)℃ for 3 d were investigated. The different concentrations of 1-MCP treatments effectively maintained the shelf quality of crisp plums. In the control group, the respiration intensity was 5.76 mg/(kg.h), the ethylene release was 23.44 µL/(kg.h) and the hardness was 350.86 g on the 12th day of storage. At this time, the fruit was completely softened and lost the characteristic taste of crisp plums. For plums treated with 2 μL/L 1-MCP, the respiration intensity of was 3.57 mg/(kg.h), the ethylene release was 6.93 µL/(kg.h) and the hardness was 845.65 g. The 2 μL/L 1-MCP treatment group were better than control group, 4 μL/L and 6 μL/L 1-MCP treatment groups in terms of juice yield, TSS, TA, Vc, MDA and other nutrition indexes and senescence indexes. Such treatment could effectively reduce the nutrient loss and maintain the appearance and flavour of crisp plums. Fumigation treatment with 2 μL/L 1-MCP in E-commerce logistics can effectively delay the senescence process of crisp plums and maintain the quality of fruits during the shelf life.