ILSAKOLORADO

  • Makes fruit colour uniform
  • Reduces stress in the ripening stage
  • Brings forward ripening and standardises final fruit quality

STANDARDISES COLOUR

Uniformity in fruit colour is one of the consequences of proper ripening, combined with flavour development, anincrease in sugars and pulp softening. The substances giving colour to fruits differ according to the plant species(polyphenols, carotenoids, anthocyanins, etc.), but they all contribute to improving the organoleptic quality andthe healthiness of fruits. 

ILSAKOLORADO just enhances the development of those natural pigments giving the final colour to fruits: lycopene and beta-carotene in tomatoes, peppers, cherries, peaches, apricots, melons and citrus; anthocyaninsand polyphenols in grapes, cranberries, plums and aubergines. Thanks to the high content of completely available potassium, betaines and polysaccharides, ILSAKOLORADO helps plants to perform regularly at the time of fruit ripening, when stress susceptibility is very high. 

ILSAKOLORADO is particularly suited for wine and table grapes (red berry variety), cherries and stone fruitsin general, apples, pears, tomatoes and other solanaceae. It is also ideal for flower and ornamental crops, sinceit stimulates the natural colour and the brightness of plant tissues.

EMBALAGEM
1 - 5 - 20 kg
FORMULAÇÃO
Líquidos - Foliar
RichiediInformazioni
CARATTERISTICHE FISICHE
  • LIQUID BROWN COLOUR
  • pH 8,0 ± 0,6
  • DENSITY 1,30 ± 0,02 kg/dm3
  • CONDUCTIVITY E.C. 3,90 ± 0,25 dS/m
COMPOSIÇÃO
  • Nitrogênio total (N) 4 %
    • Do qual: Nitrogênio orgânico (N) 1 %
    • Azoto (N) Ureico (%p/p) 3 %
  • Ossido di Potassio (K2O) solubile in acqua (%p/p) 12 %
  • Organic Carbon (C) 8 %
CONTIENE IN PARTICOLARE
  • PLANT EXTRACTS WITH HIGH BETAINE CONTENT
  • POTASSIUM THIOSULPHATE
SOSTANZE CARATTERIZZANTI
  • BETAINE, POLISACCARIDI, POTASSIO TIOSOLFATO, ESTRATTI VEGETALI BIOATTIVI

Azioni delle sostanze caratterizzanti

Riduzione degli stress in fase di maturazione Sviluppo dei pigmenti naturali dei frutti
BETAINE  
POTASSIO TIOSOLFATO
POLISACCARIDI  
DOSAGEM E MODO DE USO
    • Framboesa
      2,5 - 3 kg/ha
      2-3 applications, every 10-12 days, from pre-veraison
    • Kakizeiro
      2,5 - 3 kg/ha
      2-3 applications, every 7-8 days, from pre-veraison
    • Mirtillo
      2,5-3 kg/ha
      2-3 applications, every 10-12 days, from pre-veraison
    • Maçã
      2,5 - 3 kg/ha
      2-3 applications, every 7-8 days, from pre-veraison
    • Pêra
      2,5 - 3 kg/ha
      2-3 applications, every 7-8 days, from pre-veraison
    • Ameixa
      2,5 - 3 kg/ha
      2-3 applications, every 7-8 days, from pre-veraison
    • Cereja
      2,5 - 3 kg/ha
      2-3 applications, every 7-8 days, from pre-veraison
    • Damasco
      2,5 - 3 kg/ha
      2-3 applications, every 7-8 days, from pre-veraison
    • Nectarina
      2,5 - 3 kg/ha
      2-3 applications, every 7-8 days, from pre-veraison
    • Pêssego
      2,5 - 3 kg/ha
      2-3 applications, every 7-8 days, from pre-veraison
    • Berinjela
      2,5 - 3 kg/ha
      2-3 applications, every 10 days, from pre-veraison
    • Melão
      2,5 - 3 kg/ha
      2-3 applications, every 10 days, from pre-veraison
    • Moranguinho
      2,5 - 3 kg/ha
      2-3 applications, every 10 days, from pre-veraison
    • Pimentão
      2,5 - 3 kg/ha
      2-3 applications, every 10 days, from pre-veraison
    • Tomateiro
      2,5 - 3 kg/ha
      2-3 applications, every 10 days, from pre-veraison
    • Tudo
      2-2,5 kg/ha
      2-3 applications, every 10-12 days, from pre-veraison
    • Flores ornamentais
      100g-100 lt  acqua
      2-3 applications as needed
    • Tudo
      2-2,5 kg/ha
      2-3 applications, every 10-12 days, from pre-veraison

Disclaimer dosi settato in Backend > Macrocategorie Linee > Biostimolazione (Edit)

 
Qualita
The Foliar Fertilizer mark highlights the products to be applied on the leaves which are characterized by the safety of use, the low molecular weight and the presence of amino acids mainly in the levorotatory form.
Products made with a vegetal matrix obtained from hydrolysis and/or extraction originating from yeasts, sugars, algae, fabaceae, etc.