Being called “accelerating hormone”, ethylene is a kind of gas with small molecules, which can promote the yellowing, after-ripening, aging and drop of fruit, flowers and leaves, and plays an important in changing the quality of fruit and vegetables during storage and transport. It can affect the quality of agricultural products in many aspects and the frequent harmful effects are shown as follows: ethylene promotes the after-ripening and softening of fruit, chlorisis of fruit, increase in the mildew and decay rate of fruit, yellowing and drop of vegetables, and fibrosis of stem vegetables. For example, the harvesting cut of asparagus and bamboo shoots will generate ethylene which can promote the fibrosis of cut base in advance and the fibrosis will extend to shoot tips so as to decrease the edible parts. In addition, ethylene can degrade some vegetables, for example, it causes stored carrots to have bitter taste and causes lettuce to generate brown spots because of ethylene.
With the active ingredient of 1-MCP, ““+Double Fresh” Preservative for Fruit and Vegetables” can restrain the plant endogenous and exogenous hormone –ethylene. Before plant endogenous hormone –ethylene is released, “1-MCP” will combine with the related receptors in advance, block their combination with ethylene and the following negative effect, delay the ripening process and achieve the fresh-keeping effect.
Fresh-keeping effect in agricultural products:
Vegetables: Prevent the yellowing and wilting of leaf vegetables, reduce the breathing intensity and slow down the decrease of nutrition ingredient in the vegetables, keep or raise the taste of vegetables, decrease the requirements for low temperature during transport of vegetables and extend the shelf life of vegetables.
Fruit: The main problems of fruit during storage and transport are softening, color change, spot and brown stain. For example, after being picked, kiwi fruit, persimmon, and peach are easy to soften; therefore, after being processed by Preservative for Fruit and Vegetables (1-MCP), persimmon can extend its shelf life from 5 days to 15 or 20 days. For example, refrigerated apples are easy to have superficial scald, but when they are processed by Preservative for Fruit and Vegetables (1-MCP), superficial scald can be basically restrained, the hardness of applies can be delayed obviously and the storage life can be extended.
Scope of application:
Fruit: Banana, persimmon, apple, pear, apricot, peach, strawberry, plum, nectarine, kiwi fruit, melon and fruit of cucurbitaceae, avocado, mango, papaya, passion fruit, cantaloupe, pineapple and guava, etc.
Vegetables: Broccoli, cauliflower, spoon cabbage, green bean, green pea, green soya bean, tomato, lettuce, edible podded pea, celery, young garlic shoot, cabbage, potato, carrot, onion, cedrela sinensis, soybean, broad bean, hot pepper, asparagus, Chinese parsley, cucumber, pickled cucumber, balsam pear, shallot, day lily, globe artichoke, long bean, sweet corn and eggplant, etc.
Characteristics:
1.Safety, non-toxicity and harmless. 2. Easy to use. 3. Low use cost and economic. 4. Extended storage period of fruit and vegetables.
