MAX QUALITY is an improved biotechnological product that enhances the generation of photoassimilates through photosynthesis and their incorporation into the phloem.
The biotechnological component of MAX QUALITY allows it to be applied in the initial stages of thickening, in citrus and citrus fruit with 80-100% of petals fallen.
In phase I of thickening MAX QUALITY causes an increase in the supply and accumulation of metabolites/carbohydrates in the fruit by the tree through daily photosynthesis.
It affects the external morphological configuration of the fruit, increasing and standardising its size, bringing the fruit to the optimum morphological characteristics of the variety, giving it the genetically predetermined shape.
It activates cell division in the cortex, achieving excellent quality in the following phases.
In phase II of thickening, the MAX QUALITY formulation promotes the activation of the genes responsible for the increase of the internal parts and has an impact on the internal quality characteristics:
- Increased juice content (in fruit and citrus) or vegetable oils (in olive groves),
- It accentuates the contrast of sugars and acidity that give the fruit an attractive taste.
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