Fruit quality bioactivator

It is made with seaweed auxins and cytokinins with potassium. It is especially formulated for treatments to improve the fruit quality. It has effects on fundamental points such as the calibre, the coloration, the brilliance, the firmness and the sugar level of the fruit.

- caliber: It increases the calibre and regulates the fruit sizes.

- colour and texture: It improves the fruit presentation and firmness. It also gives it a better support against handling and carriage to markets.

- taste: It helps to improve the fruit organoleptic characteristics.

- water pressure: Thanks to the presence of fast assimilation potassium, it reduces the water pressure by regulating the stoma leaf action.

Crops:

Crops and application period:

- 2-3 treatments from the setting to the colouring must be applied for citrus, fruits, vine, trellised vine and olive trees

- Several treatments must be done every 10-12 days from the fruit differentiation to the harvest for tomato, pepper, strawberry, courgette, melon, cucumber and other vegetables.

Dose:

Foliar dose: 0,2 – 0,4 %