MIX FLUID N Mg - Bios Fertilizzanti

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MIX FLUID N Mg

ENGLISH > Product > ORGANIC NITROGEN FLUID FERTILIZERS
Mix Fluid N Mg

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DEVELOPMENT, COLOR, SPECIFIC WEIGHT, PROTEIC VALUE AND TASTE

It’s a fluid organic nitrogenous fertilizer made of different noble matrices (animal and vegetable) with Magnesium sulphate (which also facilitates Sulphur) prepared in order to release immediately humic and fulvic acids. Mix Fluid N Mg encourages the growth of the plant since the initial stages, but it turns out to be a complete supporter also during the next stages of growing by keeping track of the plant according to following factors: the lengths between internodes, thickness, fullness, fibrousness with a reduced lignification.
The amount of Nitrogen is totally soluble and can influence the formation of new meristematic cells and can also guarantee the plasticity of the whole plant while Potassium influences perspiration by increasing the osmotic potential in the cells and by adjusting the stomas opening and closing mechanism; also, the potassium stimulates self-defence against pathogens and reduces susceptibility to frosts and plant diseases in general.
Magnesium makes this product extremely complete: it presides to the formation of sugars, proteins, fats and vitamins; it’s the activator of enzymatic functions and regulator of the osmotic pressure; it’s especially in fresh leaves and reproductive organs; it influences chlorophyll photosynthesis; Magnesium participates in the formation of pigments, as the carotene and the xanthophylls, and can facilitate the transfer of the phosphorus into the vegetative apexes and in the seeds. Particularly useful in limestone soils, it influences the Ca/Mg ratio which must be 3,5 and also in the Mg/K ratio which, in order to be balanced in soils, must be approximately 3.
Mix Fluid N Mg is extremely efficient because it brings to maturation without any risks: it fills in fruits by increasing the specific weight and the preservability, it anticipates the colour of fruits which grow up with a perfect elasticity in the epidermis and finally makes the entire structure of plants and fruits more resilient to pathogens, reducing the risk of over-maturing.



 
 
 
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