1-methylcyclopropene/1-MCP

gain national patent of invention slow down the ripening of fruit and vegetables maintain the freshness of cut flowers

Items	Concentration	Items	Concentration	Items	Concentration
Apple	1ul/L	Carambola	1ul/L	Orchid	1ul/L
Peach	1ul/L	Bitter gourd	1ul/L	Gypsophila	20nl/L
Apricot	1ul/L	Caraway	50nl/L	Chinese date	1ul/L
Banana	0.1-0.5nl/L	Potato	1ul/L	pawpaw	0.51ul/L
Persimmon	1ul/L	Lettuce	1ul/L	Cherimoya	0.25ul/L
Cucumber	1ul/L	Carnation	0.5nl/L	Guava	1ul/L
Green asparagus	1ul/L	Gladiolus	100nl/L	Broccoli	0.9ul/L
Chinese cabbage	1ul/L	Pear	1ul/L	Celery	1ul/L
Cowpea	1ul/L	Cherry	1ul/L	Green Pepper	1ul/L
Tulip	50nl/L	Mango	2.5ul/L	Rose	0.5ul/L
Kiwifruit	1ul/L	Strawberry	5-15nl/L	Canterbury bell	800nl/L
Nectarine	1ul/L	Tomato	0.5ul/L	Carrot	0.5ul/L
Plum	1ul/L	Cabbage	1ul/L

Introduction:

1-MCP is the new high-tech products to slow down the ripening of fruits and vegetables and maintain the freshness of cut flowers.

1-MCP is environmental friendly products, with no poisonous, innocurity and no harmful toxic residues.

1-MCP has high content of active ingredient and it is easy to use.

We have already gained the patent of this new product, and the patent number is ZL200610042683.2.

Vegetables, fruits and cut flowers to use it in:

1. Kiwifruit; Apple; Pear; Persimmon; Cheery; Apricot; Peach; Grape; Banana; Mango; Lemon; Papaya, etc.

2. Tomato; Carrot; Potato; Caraway; Lettuce; Broccoli; Cabbage; Green Pepper; Celery, etc.

3. Gypsophila paniculata; Orchid; Rose; Lily; Carmation; Antirrhinum majus, etc.