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Application Of 1-MCP On Kiwifruit
- Jan 19, 2019 -

The effect of 1-MCP for kiwifruit is as follows.

Under 0 °C refrigeration, 1-MCP treatment can inhibit the synthesis of ethylene in the "Jinkui" delicious kiwi fruit, delay the arrival of ethylene peak and respiratory jump, reduce the peak value, delay the ripening and senescence of the fruit, and more suitable treatment. The time is 12 to 24 hours. The concentration of 1-MCP suitable for short-term storage is 1.0μ1/L~1.5μ1/L, and the concentration of 1-MCP suitable for long-term storage is 1.0μ1/L~1.5μ1/L.

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Now,the logfresh tm is exploring the latest application of 1-MCP on kiwifruit which is got via harvestsmart.In this way,the value of kiwifruit can be protected effectively.