Description
The functions of POTASSIUM NITRATE are many, but they are especially evident in the phase that precedes the ripening of the fruits. In fact, it encourages the accumulation of sugary substances, improves color, gives greater preservability and improves the organoleptic qualities of the fruit. POTASSIO NITRATO can be used, at the recommended doses, both by foliar and by fertiirrigation. In cells, it participates in the transformation of nitrates into proteins, regulates and controls the opening of the stomata, maintains the vegetative turgor of the plants, giving them:
- A better shine and a greater robustness of the vegetation;
- Improve productions in such terms
- quantities;
- Greater consistency, preservability and shelf life of the fruit;
- Greater resistance to climate and parasitic adversity;
- An increase in the shelf life of the collected products;
- Membrane permeability regulation;
- Catalyzes synthesis of sugars and fats (reserve substances);
- Adjusts the acid balance
- base in the plant (neutralizes organic acids);
- Increased cellular turgescence;
- Fruit with a more intense color and richer in sugars;
- Regulates the osmotic pressure in the whole of the cells;
- Increases the size and uniformity of the fruit;
- It intervenes in the activation of numerous enzymes.
All this manifests itself with:
- a more balanced growth of plants with higher production from the point of view of quality and quantity;
- increased fruit resistance;
- better conservation after harvesting and greater resistance to transport;
- an increase in color, weight and organoleptic characteristics of the fruit.
