• 熔点： 70-72℃

• 沸点： 333.4℃ at 760 mmHg

• 溶解性： 易溶于水、甲醇、丙酮、乙二醇、丙二醇，微溶于甲苯，不溶于石油醚。

• 敏感性： 易吸潮

• 储存条件： -20℃

• 用途： 本品仅供科研，不得用于其它用途。

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 11. [6.751] Yuhan Xu et al."Ethephon and 1-methylcyclopropene regulate storage quality and browning of fresh-cut Chinese water chestnuts."POSTHARVEST BIOLOGY AND TECHNOLOGY.2023 Jun;200:112331

• 10. [3.55] Jiaqi Zhang et al."Expression Analysis of CoHMGS in Cornus officinalis and Subcellular Localization of the Enzyme It Encodes."DNA AND CELL BIOLOGY.

• 9. [IF=4.412] Zhanjiang Zhang et al."Metabolic and Transcriptomic Analyses Reveal the Effects of Ethephon on Taraxacum kok-saghyz Rodin."MOLECULES. 2022 Jan;27(11):3548

• 8. [IF=5.279] Zengyu Gan et al.AcERF1B and AcERF073 Positively Regulate Indole-3-acetic Acid Degradation by Activating AcGH3.1 Transcription during Postharvest Kiwifruit Ripening.J Agr Food Chem. 2021;69(46):13859–13870

• 7. [IF=2.863] Xuefeng Bao et al."Synergistic effects of copper and ethylene on resveratrol synthesis in peanuts."Food Sci Nutr. 2021 Mar;9(3):1471-1479

• 6. [IF=3.463] Dejian Zhang et al."Root hair development of Poncirus trifoliata grown in different growth cultures and treated with 3-indolebutyric acid and ethephon."Sci Hortic-Amsterdam. 2013 Aug;160:389

• 5. WANG, Hao-jie, et al. "Identification and functional characterization of the MdHB-1 gene promoter sequence from Malus× domestica." Journal of integrative agriculture 16.8 (2017): 1730-1741.https://doi.org/10.1016/S2095-3119(16)61548-4

• 4. Bao, X, Lin, G, Dong, X, Ma, X, Han, X, Zhang, H. Synergistic effects of copper and ethylene on resveratrol synthesis in peanuts. Food Sci Nutr. 2021; 9: 1471– 1479. https://doi.org/10.1002/fsn3.2117

• 3. 石丝 洪敏 何珊珊 等. 不同疏花疏果剂对'大五星'枇杷的花果疏除效应[J]. 基因组学与应用生物学 2018 037(010):4501-4510.

• 2. 王调兰 张苗 李永才 等. MAPK信号级联通路参与Alternaria alternata对梨果表皮信号分子的识别与应答[J]. 甘肃农业大学学报 2019(4).

• 1. 张苗 王调兰 李永才 等. cAMP介导的梨果表皮物化信号对链格孢侵染的调控[J]. 菌物学报 2019 38(004):521-532.

输入产品批号：

本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *