ENHANCES COLOR DEVELOPMENT AND FRUIT MATURATION

• ACCELERATES THE MATURATION PROCESSES

• INCREASES THE SYNTHESIS OF THE COLORING PIGMENTS

• REDUCES BURNS ON FRUITS

ECOFISIOLOGY OF THE MATURATION AND COLOR CHANGE

During the ripening process, biochemical and structural changes occur in the fruits that have great impact on the overall quality and shelf life:

• Structural changes of the pulp due to the depolymerization of the main components of the
  cell wall and the loss of cellular turgor;
• Modifications of the nutritional and organoleptic value of the fruit
  (increase in sugar content, decrease in acidity, etc.);
• Color modifications due to chlorophyll degradation and the accumulation of carotenoids and / or flavonoids;

The typical changes that occur in the ripening of fruits are the loss of the green color and the synthesis of new pigments. The loss of the green color tone is caused by the degradation of chlorophyll, while the new neo-synthetized pigments belong to the two major categories of anthocyanins and carotenoids. Both classes of compounds originate from intermediates of photosynthesis, through more or less complex stages. The intensity of the coloring of the ripening fruit is influenced by intrinsic and extrinsic conditions of the plant: genetic characteristics, availability of carbon hydrates, climatic conditions, thermal excursions, water conditions, productive load of the plant, varieties, etc.

PRODUCT CHARACTERISTICS

The product, unique in its formula and its components, acts by stimulating the natural biochemical processes of synthesis of carbohydrates and the coloring pigments in plants. Its special action of induction of the hormonal system of plants accelerates the normal maturation processes, without negatively interfering with other qualitative parameters. Its particular components are essential molecules of the photosynthetic process, which is thus further enhanced and prolonged even in non-optimal pedoclimatic and physiological situations.