1-Methylcyclopropene(1-MCP) Ethylene Inhibitors

1-Methylcyclopropene(1-MCP) Ethylene Inhibitors

Updated May 31 

1-MCP is one of the most prominent ethylene inhibitors discovered by scientific research in recent years. It is non-toxic, harmless, no residue, and environmentally free. It is widely used in the preservation of fruits, vegetables, and flowers.

Active ingredient: 1-Methylcyclopropene (1-MCP) can irreversibly act on ethylene receptors in plants, thereby blocking the normal binding with ethylene and inhibiting the induced fruit ripening related A series of physiological and biochemical reactions. Extend the shelf life of fruits, vegetables, and flowers by more than 50~200%.

Fumigation treatment for fruits, vegetables, and flowers 1 to 14 days after picking can double the original freshness period. For example, the freshness period of apples and pears can be extended from the original normal storage period of 3-5 months to 8-9 months.
After strict inspection by the US Environmental Protection Agency, no residues can be detected for fruits, vegetables, and flowers after 1-MCP treatment, so it is absolutely safe for humans, animals, vegetables, flowers, fungi and the environment. The fruits, vegetables, and flowers treated with 1-MCP are not only effective; they also have the advantages of non-toxic, harmless, low-volume, high-efficiency, and no pollution to the environment.

1-Methylcyclopropene(1-MCP) Ethylene Inhibitors

Effect of 1-MCP on postharvest physiology of fruits, vegetables and flowers

(1) The impact on ethylene. Ethylene can cause senescence and physiological disorders of postharvest horticultural crops. 1-MCP can inhibit the normal binding of ethylene to its receptor and block the biosynthesis of ethylene feedback regulation.

(2) The effect on respiration. 1-MCP can inhibit the respiration of plant tissues or organs. It can not only postpone the time of peak breathing but also reduce the peak breathing rate.

(3) Effect on the softening of fruits and vegetables after ripening. There is a post-ripening process in postharvest transitional fruits and vegetables, accompanied by the appearance of softening of fruits and vegetables. After the fruits and vegetables are treated with 1-MCP, the exogenous ethylene treatment cannot accelerate the softening of the fruits and vegetables. The reason may be the lack of sufficient new ethylene receptors in the tissues. However, if sufficient time and a sufficient number of ethylene binding sites can be ensured, exogenous ethylene can induce the ripening of fruits and vegetables. This shows that the inhibitory effect of 1-MCP is only related to the early ripening of fruits and vegetables, and the triggering of fruit and vegetable softening is an irreversible process.

The effect of 1-MCP on the quality of fruits, vegetables, and flowers

(1) Influence on the hardness of fruits and vegetables. Softening is one of the manifestations of the ripening process of the fruit, and it is very sensitive to the treatment of ethylene. Studies have shown that the main enzymes involved in softening during the maturation process are exo- and endo-PG. 1-MCP can delay fruit softening, which may be related to the inhibition of enzymes related to softening.

(2) The effect on the color of fruits and vegetables. The color change of tissues or organs is an important feature of postharvest horticultural crop senescence, which is mainly manifested in the degradation of chlorophyll and the synthesis or appearance of other pigments. 1-MCP treatment can delay the maturation and senescence process of catapult-type fruits and vegetables, and postpone the transformation of their color.

Agribusiness Farm Management Vegetables