The work aims to explore the differences in preservation effects of various 1-methylcyclopropene (1-MCP) treatment methods on Nanhong pears. Nanhong pears were used as experimental materials and subjected to postharvest treatments of 1-MCP atomization and 1-MCP portable small medicine packet fumigation. With those without 1-MCP treatment as the control group, the treated fruits were packed in microporous membranes and transported to the destination at room temperature (23 °C) for storage. Sensory, physiological, hardness, and softening enzyme activity indexes within 35 days of shelf life were determined, and differences in volatile components of Nanhong pears treated with different methods were analyzed by Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS). CK, 1-MCP atomization and 1-MCP fumigation groups showed obvious ripening characteristics at the 14th, 21st and 28th day, respectively, with a significant increase in volatile components, mainly esters. 1-MCP did not alter the volatile components of Nanhong pears but only delayed the appearance of components. Among the different 1-MCP treatment groups, the fumigation group had a better inhibitory effect on skin color change, respiration, ethylene synthesis, fruit softening, and volatile component generation to extend the shelf life of the fruits. 1-MCP has a positive effect on the preservation of Nanhong pears. The atomization and fumigation methods with 1-MCP could extend the shelf life of postharvest Nanhong pears by 14 and 21 days, respectively. This paper could provide a new idea and method for postharvest storage and transportation of Nanhong pears.