1- MCP CAS 3100-04-7 Growth Inhibitor Hormone In Plants / Powder 1- Methylcyclopropene

1- MCP CAS 3100-04-7 Growth Inhibitor Hormone In Plants / Powder 1- Methylcyclopropene

our 1-Methylcyclopropene  1-MCP purity can upto 3.8%. even industry standard is 3.0%.

we have higher purity with competitive price.

Technical Specification

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Preservation:

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.

Advantage:
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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