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1-MCP inhibits ethylene and prolong the shelf life Fresh fruits are the most important component of the structure of healthy human nutrition. For the maintenance of health of the person it is necessary to consume fresh fruits during the round year. However, with existing fruit storage...
1-MCP inhibits ethylene and prolong the shelf life
Fresh fruits are the most important component of the structure of healthy human nutrition. For the maintenance of health of the person it is necessary to consume fresh fruits during the round year. However, with existing fruit storage technologies, losses can reach 20-25% or more, and there is a sharp decline in their nutritional value.
Numerous studies found that the physiological basis of fruit storage is the maximum inhibition of biosynthesis of ethylene (hormone maturation and aging) without disruption of metabolic processes.
An effective way to inhibit ethylene and prolong the shelf-time of fruit is to create an adjustable atmosphere. This technology has been widely used all over the world. However, after unloading the fruit from the chambers with an adjustable atmosphere there is an intensive biosynthesis of ethylene, which leads to a decrease in quality and increased losses. Therefore, the scientific community is constantly conducting research on the search for additional ways of inhibiting ethylene.
One of such methods is the use of 1-Methylcyclopropene (C4H6), which has unique properties to block the receptors of ethylene, thereby disconnecting the biochemical mechanism of their Ripening and aging.
1-MCP can apply widely for storage of many kinds of fruits (apple-tree, pear, plum, apricot, peach, plum, persimmon, kiwi, avocado, feijoa, etc.) and vegetables (tomatoes, cucumbers, cabbage: broccoli, colored, Cabbage, Beijing; zucchini) in conventional (OA), Adjustable (RA) and modified (MA) atmospheres and for transportation of perishable fruits and vegetables over long distances.
Maximal preservation of initial quality of fruits and vegetables at storage and bringing to the consumer;
Exclude or drastically reduce the defeat of the fruit tan, decay from aging, wet burn, inhibit the decay of glassy fruits, the development of oily skin and mushroom rot (including gloeosporium), reduce weight loss;
Preserve the quality of the fruit-freshness, attractiveness, hardness, juiciness, crispy consistency, taste, nutritional value (better preserved antioxidant activity, acidity), increase the demand of buyers;
Provide the sale of fresh fruits of high quality all year round (selection of grades, storage technologies);
Reduce energy costs during storage;
Guarantee the receipt of additional profit, increase the competitiveness of the company in the market.
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