It is a marine-derived biostimulant based on selected algae that activates and regulates the metabolic patterns associated with fruit color transformation, positively influencing the formation and transformation of anthocyanins and accelerating the veraison of the skin.
Its effects on fruit include: an overall increase in sugar content and dry matter; a natural and rapid color change; greater color uniformity; greater peel brightness; reduced fruit drop; extended shelf life; and improved fruit organoleptic quality. The alginic acid it contains regulates the natural vegetative development of crops as well as accelerating the accumulation of dry matter in the fruit and improving its shelf life.
Soybeans, potatoes, rice, wheat, cucumbers, tomatoes, peppers, melons, watermelons, lettuce, chicory, arugula,
cereals, sunflowers, corn, tobacco, table grapes, wine grapes, olives, hazelnuts, stone fruits, pome fruits, kiwis, nursery plants, and horticultural crops.
