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1- Methylcyclopropene Plant Growth Inhibitors CAS No 3100-04-7 1- MCP 3.8%

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1- Methylcyclopropene Plant Growth Inhibitors CAS No 3100-04-7 1- MCP 3.8%

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Large Image :  1- Methylcyclopropene Plant Growth Inhibitors CAS No 3100-04-7 1- MCP 3.8%

Product Details:
Place of Origin: Henan Province, China
Brand Name: U-CHOICE
Certification: ISO 9001 : 2008
Model Number: Technical Grade
Payment & Shipping Terms:
Minimum Order Quantity: 25kg (samples can be offered)
Price: Negotiate
Packaging Details: 1g/bag, 5g/bag, 10g/bag, 100g/bag, as your demand
Delivery Time: 3-5 working days
Payment Terms: T/T,
Supply Ability: 1000 Kgs Per Month
Detailed Product Description
Appearance: Crystal Powder Purity: Min 3.0%
M.F: C4H6 CAS No.: 3100-04-7
EINECS No: 244-319-5 Color: White Or Off-White
High Light:

growth inhibitor hormone in plants


root growth inhibitor

1-Methylcyclopropene CAS No. 3100-04-7 Growth Inhibitor Powder 1-MCP 3.8%



Technical Specification

Technical Item Technical Data


0.8±0.1 g/cm3

Boiling Point

6.8 ± 7.0 ℃ at 760 mmHg

Molecular Formula


Formula Weight


Flash Point


Exact Mass




Log P


Vapour Pressure

1435.2±0.0 mmHg at 25℃

Refractive Index



Some studies showed that 1-MCP can inhibit the production of ethylene, delay the appearance of ethylene concentration peak, keep fruit hardness, relief the decrease of fruit hardness in storage and shelf periods, delay the decomposition of chlorophyll, keep fruit color, reduce the loss of titratable acid, maintain good flavor, reduce starch conversion rate, delay the decrease of soluble solids and inhibit postharvest physiological diseases, particularly apple superficial scald.


1. At room temperature(20℃),1-MCP apparently reduced the ethylene concentration peak of some fruits, including apple,pear,kiwi fruit,jujube and tomato.

2.Under room temperature(20℃),1-MCP apparently delayed the decrease of the hardness of apple and kiwi fruit and inhibited the accumulation of soluble solids of kiwi fruit to some extent, indicating that 1-MCP inhibited the conversion of starch.

3. Tomato was treated by 1-MCP and foreign production separately. The results showed that in the two treatments, breath intensity and ethylene release amount were both significantly lower than CK and titratable acid content were both significantly higher than CK under room temperature(20℃). This indicated that both of them can apparently inhibit the breath intensity and ethylene release of tomato and maintain the titratable acid content. The difference between them was not significant.


Note: Tomato was fumigated for 10h by the two productions at a concentration of 1.00ul/l in airtight containers. CK was the same except fumigation.
1. Effect of 1-MCP treatment on ethylene release rate of kiwi fruit.
1-MCP treatment reduced the ethylene release rate under refrigeration(0.2℃-0.8℃). Even though after a period of refrigeration (about 20-25d), it can also inhibit ethylene release.
2. Effect of 1-MCP treatment on hardness and soluble solids of kiwi fruit
Under refrigeration(0.2℃-0.8℃), 1-MCP treatment significantly delayed the decline of fruit hardness and inhibited the accumulation of soluble solids (inhibited the conversion of starch).


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