How to reduce redness caused by stressful situations in black eggplant

The Ecoculture Biosciences company has managed to develop solutions to reduce redness in black eggplant derived from stressful situations. This is a problem that occurs when the fruit begins its ripening process before reaching its optimal harvest size and that can cause the fruit to be discarded, the company stated.

The company said they had achieved reducing this redness in tests carried out on a crop in Roquetas de Mar (Almeria). "The combined use of XStress and CalFlux, two of the company's solutions, has resulted in fruits of a bright color and higher quality and weight, with more budding and flowers, which improves the quality of the fruit and allows a greater benefit."

"The application of XStress allows improving the growth of the fruit in situations of stress while offering greater resistance to diseases and an improvement in their post-harvest. This product is also suitable for organic farming. Using it since the planting stage allows improving the plant's response, reducing the effects of environmental stress from the budding, and improving the harvested fruits' post-harvest."

"CalFlux strengthens and improves the quality of the fruit, reducing losses due to dehydration, preventing tissue collapse, and improving the plant's absorption of calcium. Its combination of zinc and calcium in the same formulation allows the plant to absorb and maintain calcium levels in areas with deficiency symptoms."

"Its application at the end of the flowering phase and at the beginning of the setting allows obtaining better-developed fruits, with greater weight and fewer physiological disorders and diseases, as well as less dehydration in the later phases," the company detailed.

 

Source: ecoculturebs.com 


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