SUGAR COLOR (Mono-di-tri saccharides)
Free Amino Acids (Methionine) ............ 3.00%
Mono-di-trisaccharides .................. .......... 25.00%
Phosphorus (P2O5) soluble in water ......... 10.00%
Potassium (K2O) soluble in water ... ............. 14.00%
Organic carbon (C) ......................... 10.00%
SUGAR COLOR is a special product for the activation of biochemical functions that improve fruit coloring and increase the concentration of sugars.
It is rich in mono-di-trisaccharides, carbon and methionine (precursor amino acid for the biosynthesis of ethylene), which together with Phosphorus and Potassium (closely bound to organic molecules) facilitate the most necessary functions in the stages close to ripening.
Ensures greater commercial production and reduces the amount of unripe fruits at harvest .
Increased fruit color uniformity and shine
Increased weight, dimensions and consistency
Increased sugar content
Increased resistance to handling and transport.
Technical Sheet
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