El etileno provoca que los limones pierdan su color verde y revelen sus pigmentos amarillos, lo que no es deseable para la comercialización de los cítricos verdes. Se puede retrasar la pérdida de color y la presencia de pudriciones al remover el etileno de los sitios de almacenaje. El etileno también produce pérdida de jugo … Leer más
En muchas ocasiones, cuando ya controlamos plagas, enfermedades o problemas nutricionales en el cultivo, no vemos directamente un cambio en las plantas, o simplemente notamos debilidad en los tejidos y falta de energía. Para esos momentos específicos, es importante hacer una bioestimulación de choque que permita una pronta recuperación de los tejidos y órganos de … Leer más
Longer shelf life, better avocados Once the fruits, vegetables and flowers are harvested at their optimum point, especially the climacteric ones, their physiological changes of maturation (color, texture, flavor) continue, and their useful life is shortened. One of the great variables that influence is the environment, due to the presence of gases such as ethylene, … Leer más
Vegetables are edible vegetables whose cultivation is carried out in orchards. These are plants valued for their nutritional qualities, as well as for their flavor that are part of the human diet. Vegetables are the group of plants grown in orchards. It is consumed as food raw or cooked through different preparations. Includes vegetables, green … Leer más
Vegetables are edible vegetables whose cultivation is carried out in orchards. These are plants valued for their nutritional qualities, as well as for their flavor that are part of the human diet. Vegetables are the group of plants grown in orchards. It is consumed as food raw or cooked through different preparations. Includes vegetables, green … Leer más
Phosphorus (P) is the second most important mineral nutrient in national and world agriculture; The reason is because phosphorus is a very reactive element in the soil and quickly turns into more complex forms that are difficult for plants to absorb. In other words, much of the world’s agricultural land has a high potential for … Leer más
Rooting is one of the most important facets in crop development. The root is the organ of plants that is responsible for fixing to the soil, absorbing water and nutrients and exuding compounds with which the plant interacts with other organisms and microorganisms in the soil and sometimes the root reaches function as a release … Leer más
Fulvic acid is a substance derived from humic acids. It is characterized by being a natural organic substance. It has a light yellow or brown color, they are soluble at any pH level and they act mainly in the lower part of the plants, serving as a root stimulant and for this reason they are … Leer más
One of the important elements of Proroot is its auxins, which are of two types and complement each other, let’s see what this group of phytohormones is about and how to use them for the benefit of crop production. AUXINS. Auxin is characteristically synthesized naturally at the stem apex (at or near the terminal meristem) … Leer más
Water can contain a wide variety of microorganisms, including bacteria, viruses, protozoa, and parasite eggs. The general problems are: biological contamination; inorganic contaminants like iron and manganese that promote pathogens like fungi, bacteria, and viruses; health risk chemical contamination, sodium, chloride, magnesium and sulfate; reduction of consumption due to excess alkalinity; deterioration of the installation … Leer más