1-MCP treatment can effectively delay the decrease of hardness of bitter gourd fruit, maintain high content of ascorbic acid, titratable acid and soluble solids, inhibit the increase of H₂O₂ and O^2-content in fruits, and effectively increase the treatment during storage. 

Group fruit peroxidase and catalase activity. In addition, 1-MCP can also inhibit the decay of the fruit, but excessive concentration will increase the decay of the fruit. According to the study, 0.5μL/L 1-MCP treatment can delay the ripening and aging of postharvest bitter gourd fruit and reduce the storage quality, and prolong the storage time at 18 °C for more than 10 days.

The logfresh tm is exploring the application of 1-MCP in flowers and vegetables,such as cauliflowers,tomatoes.