INFOTECH · Artal Smart Agriculture technical and scientific reports
Biostimulant of ripening: DULZEE
DULZEE is a biostimulant made from polysaccharides enriched with Calcium, Magnesium and microelements, in addition to uronic acids that favor the absorption of the product by the crop.
The combination of all its elements has a stimulating effect on the crops, increasing the homogeneity and improving the color of the fruit, as well as improving its consistency. This product favors the synthesis of sugars which increases the amount of sugar present in the fruits (in degrees Brix), reducing its acidity and advancing the ripening of the fruit.
DULZEE is: Physiological inducer > Ripening > DULZEE (comercial information)
Technical information DULZEE: properties and benefits
DULZEE is a physiological inducer composed of polysaccharides, Calcium, Magnesium and trace elements, along with uronic acids.
It acts as a crop stimulant, improving the consistency, color and uniformity of the fruit.
It contains elements aimed at stimulating the sugar content and fruit quality.
Polysaccharides are sugars naturally produced by the plants thanks to the photosynthesis.
They are organic matter that the plant uses as energy source to perform their physiological processes.
The synthesis uses a lot of energy to be made, creating energetic stress.
Application of DULZEE polysaccharides will help fruit production with:
- More sugar quantity in the fruits.
- Reduction of the energetic stress.
- Complexing effect on the nutrients.
Calcium is a secondary macronutrient.
This is the element that affects fruit quality the most:
- Hardens cells wall
- Prevents ethylene synthesis
- Prevents hydric and thermic stress
Hardens cells wall
Calcium stabilizes pectate of the cell wall, hardening fruit skin, more resistant to pathogens and stress.
Prevents ethylene synthesis
Ethylene is the ripening hormone.
Ripening produces the physiological breakdown of the fruit, that is negative for fruit quality and appearance.
High Calcium levels prevent ethylene synthesis.
Prevents hydric and thermic stress
Calcium participates in the induction of proteins against thermic shock and regulates stomata to prevent hydric stress. These processes are important to avoid drought and thermic damage to the fruit.
Boron is a micronutrient required for plant nutrition.
Correct Boron levels are important for a good nutritional state of the crops.
Boron deficiencies may cause abnormal fruit shapes and low sugar content.
Cell wall structure
Boron is involved in Calcium movement through the plant. With low levels of Boron, Calcium can’t stabilize cell wall what may lead to abnormal fruit shapes.
Boron is key for cell division.
Low Boron quantity makes the fruits unable to grow.
Sugar transport through the plant is conducted by boron.
It allows the plant to export sugars from leaves to fruits, being key in the sugar content of fruits.
Flowering and fruit formation
Boron deficiency causes abnormal pollen shapes, making hard for the flower to be fertilized, lowering the fruit production.
Molybdenum is a minor trace element but important for the plants.
Its main function is to intervene in nitrogen metabolism in plants, allowing them to grow.
It also has a positive effect on the formation of pollen grains in bloom and flower opening, improving fruit formation.
Magnesium is an essential trace element in plant functions. The processes in which it is involved are mostly key:
Magnesium is the central atom of the nitrogen ring of the chlorophyll, the molecule that enables photosynthesis.
Photosynthesis produces sugars of the plant, so this element is key for the amount of sugar in the fruit and for its quality.
ATP binds to magnesium to function as metabolic energy. ATP is required for the synthesis and transport of sugars to the fruit.
Magnesium is in turn an enzyme activator and an inorganic constituent (cofactor) of many enzymes involved in the synthesis and transport of sugars.
Zinc is an important mineral micronutrient for overall plant metabolism.
Its main role is to be part of enzymes as a cofactor, an inorganic part of the enzyme that is key to their metabolic function.
Many of the processes that lead to improve fruit quality (sugar content, improved consistency…) are mediated by Zinc dependent enzymes.
Density: 1,415 ± 0,02 * gr/cc
pH (20ºC): 6,5 ± 0,5 *
|Polysaccharides||25,00% p/p = 35,37% p/v|
|Uronic acids||0,20% p/p = 0,28% p/v|
|CalciUM (CaO)||12,00% p/p = 16,98% p/v|
|MagnesiUM (MgO)||2,00% p/p = 2,83% p/v|
|Molybdenum (Mo)||0,023% p/p = 0,03% p/v|
|Zinc (Zn)||0,05% p/p = 0,07% p/v|
|Boron (B)||0,14% p/p = 0,02% p/v|
use and dose
|CROP||DOSAGE||NUMBER OF APPLICATIONS /FREQUENCY|
|Foliar Application||Root Application|
|Fruit vegetables||200-300 cc/100 L||2 L/ha per application||2-3 applications every 10-15 days since blooming|
|Leaf vegetables||300-350 cc/100 L||3 L/ha per application||2-3 applications every 10-15 days since blooming|
|Citrus and subtropical crops||300-400 cc/100L||4-5 L /ha per application||2-3 applications while ripening|
|Fruit trees, olive trees and vines||250-400 cc/100L||3-4 L/ha per application||2-3 applications while ripening|
NOTE: Dose shall be stablished by qualified technical personnel in accordance to the needs of every crop and type of soil.
- Improves the quality of the fruit by giving greater consistency and higher sugar content.
- Advances the harvest date by a greater availability of sugar to be exported to fruits in a shorter time
- Reduces energy costs that the plant has to invest in the synthesis of sugars, allowing this energy to be intended for other processes
- Improves the action of trace elements because the sugar complexing capacity over
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