Product Features |
1. Enhance the fruit skin coloration.
2. Enhance nutrient absorption.
3. Increase the rate of photosynthesis.
4. At expansion period prevent fruits cracking and drop.
5. Encourage anthocyanin and carotenoids synthesis. |
1. Improve nutrient synthesis and transformation.
2. Increase sweetness and enhance the flavor.
3. Improve fruit quality and color.
4. Increase the rate of photosynthesis.
5. Promote nutrient redirecting into the fruit and absorption. |
Observable Effects |
Enhance the fruit coloration include the pedicel, skin, and calyx.
At second fruit expansion period prevent fruits cracking and fruits drop. |
Increase sweetness and enhance the flavor.
Promote nutrients redirecting into the fruit and enhance trace elements absorption. |
R&D Principles |
1. Through the active ingredients and trace elements in the product, provide essential nutrients for the synthesis of anthocyanins and carotenoid in fruit.
2. Supply nutrients for the secondary swelling of fruits without causing fruit cracking.
3. Can inhibit the absorption of nitrogen, allowing other nutrients to prioritize entering the fruit. |
1. Through the active ingredients and trace elements in the product, improve the texture of the fruit, promote photosynthesis during the sweetening period, and increase the sugar content within the fruit pulp.
2. By appropriately element ratio to achieve the ideal sweetness-acidity ratio.
3. Inhibit excessive nitrogen absorption, prevent an increase in acidity, and the desired effect of forcing nutrients redirecting into the fruit. |
